12 ounces Raspberries, puréed
3 ounces Granulated sugar
1 fluid ounce Raspberry brandy
1/4 ounce Sheet gelatin, softened
8 fluid ounces Heavy cream
Yield: 1 quart
1. Place the raspberry purée, sugar and brandy in a nonreactive saucepan and warm just to dissolve the sugar. Remove from the heat and strain through a fine chinois.
2. Add the softened sheet gelatin, stirring until it is dissolved. Chill the mixture until thick but not set.
3. Whip the cream to soft peaks and fold it into the raspberry mixture.
3 ounces Granulated sugar
1 fluid ounce Raspberry brandy
1/4 ounce Sheet gelatin, softened
8 fluid ounces Heavy cream
Yield: 1 quart
1. Place the raspberry purée, sugar and brandy in a nonreactive saucepan and warm just to dissolve the sugar. Remove from the heat and strain through a fine chinois.
2. Add the softened sheet gelatin, stirring until it is dissolved. Chill the mixture until thick but not set.
3. Whip the cream to soft peaks and fold it into the raspberry mixture.