- Serves: 6
- Cook Time: 5 minutes
- Prep Time: 30 minutes plus 4 hrs to set
- Effort: medium
- 500 g Scottish raspberries
- 570 ml double cream
- 45 g caster sugar
- 1 vanilla pod
- 1 strip lemon zest
- 55 ml milk
- 2 tsp powdered gelatine
- oil, for greasing
1. Place half of the raspberries in a blender and puree. Pass the liquid through a sieve to remove any lumps and seeds.
2. Heat half the cream with the sugar, vanilla pod and lemon zest in a heavy saucepan over a medium heat, until small bubbles appear around the edge of the pan. Remove from the heat and set aside to infuse for 20 minutes. Meanwhile, oil 6 ramekin dishes.
3. Place the milk in a small saucepan and sprinkle over the gelatine.
4. Remove the lemon zest from the cream and discard. Remove the vanilla pod, split it lengthways and scrape the seeds out into the cream.
5. Heat the milk and gelatine over a low heat until it is dissolved (do not boil), then stir into the warm cream.
6. Place the saucepan in a bowl of iced water to help it cool, stirring occasionally.
7. When the vanilla cream has almost reached setting point, whip the remaining cream until it just holds its shape. Fold together the whipped cream and vanilla cream, adding whichever is thinner to the thicker mixture. Then stir in the strained raspberry liquid.
8. Pour the mixture into the prepared moulds. Tap them on the work surface to release any air bubbles and refrigerate for about 4 hours until set.
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