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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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In response to a request. This recipe is from a William-Sonoma cookbook. Ingredients:
1 1/2 cups whole milk |
4 teaspoons unflavored gelatin |
1/2 cup sugar |
1 1/2 cups heavy cream |
1 teaspoon vanilla |
3 cups raspberries |
1/4 cup confectioners' sugar |
1 teaspoon lemon juice |
Directions:
1. Grease 6-6oz ramekins and place on baking sheet.
2. Pour 1/3 of the milk in pan and sprinkle in the gelatin.
3. Let sit until gelatin softens and swells, about 3 min.
4. Add the remaining milk and sugar and place over medium heat.
5. Cook, stirring constantly, until sugar and gelatin dissolves.
6. Do not boil.
7. Remove from heat and gently stir in cream and vanilla until blended.
8. Divide mixture into ramekins.
9. Cover and refrigerate for at least 6 hours or up to overnite.
10. Carefully remove custards and serve with topping.
11. For topping.
12. In a food processor combine raspberries and sugar.
13. Pulse until berries are pureed.
14. Then press the puree thru a sieve to extract the juice.
15. Stir in lemon juice and add more sugar if needed.
16. Pour over custards and garnish with raspberries or sliced strawberries.
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