Italian Ice Cream and Sorbets Recipes - Raspberry Cream (Crema di Lamponi) Recipe

Ingredients

• 750 g/1 1/2 lb raspberries

• 75 g/3 oz/2/3 cup caster (superfine) sugar

• 45 ml/3 tbsp water

• 20 g/1 1/2 tbsp gelatin

• 150 ml/2/3 cup double (heavy) cream

• 2 egg whites

• 3 mint leaves

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Method:

1. Reserve a few whole raspberries for decoration. Put the remainder of the raspberries in a saucepan and add the sugar.

2. Cook for 5-6 minutes until the fruit is soft and press through a nylon sieve (strainer).

3. Put the water in a small bowl and sprinkle over the gelatin. Allow to stand for 5 minutes.

4. Stand the bowl in a pan of simmering water and stir until the gelatin has dissolved and the liquid is clear.

5. Pour the gelatin on to the raspberries and stir well. Allow to cool until beginning to set.

6. Whip the cream until thick and fold into the cooled fruit. Whisk the egg whites until stiff and fold into the mixture.

7. Pour into a serving bowl and freeze. Decorate with the reserved raspberries and mint leaves before serving.