Simple recipe for Raspberry Creams – a delicious light dessert to serve after dinner

350g raspberries
2 teaspoons powdered gelatine
1/4 cup water
1 cup cream
1/2 cup sugar
1 cup Greek double-thick
cream yoghurt
1 tablespoon kirsch liqueur (optional)

How to
Blend enough raspberries to make 1¼ cups of purée then push through a strainer. Set aside the remaining raspberries for garnishing.

Sprinkle the gelatine over the water and leave to soften for a few minutes.

Gently heat the cream with the sugar, but take care not to let it boil. Remove from the heat and stir in the softened gelatine until dissolved.

Cool slightly, then blend in the yoghurt, raspberry purée and liqueur, if using.

Spoon into short glasses and refrigerate for a few hours, or overnight, to set. Garnish with whole raspberries.

Recipe extract from The Supper Club Cookbook by Phillippa Cheifitz (Struik Lifestyle). Photographs © Penguin Random House South Africa/Sean Calitz

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