Raspberry Cream

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By Darren Purchese

Great recipe to use as a component in a cake, dessert or tart. This cream is fruity and set with gelatine so you can use it in so many places. Pour into a ring for a cake insert, pour into a tart for a fruity layer or set in small moulds to be frozen and used for cake garnish. The picture here shows the raspberry cream used as a layer and topping in our Flavours of Peach Melba cake.

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135g raspberry puree
40g egg yolks (approx. 2 large eggs)
40g caster sugar
2.5g gelatine leaves
40g unsalted butter
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For the raspberry cream… Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the puree, yolks and sugar into a bowl and mix well with a hand whisk to combine. Transfer the mix into a small saucepan and place over a low heat. Cook the cream while stirring constantly with a spatula until a temperature of 85°C is reached. Use a digital thermometer to get an accurate reading. Remove from the heat and pour the raspberry cream into a small bowl, add the soaked gelatine and butter. Use a spatula to mix well until all is combined. If you are making a larger quantity recipe, then use a handheld blender to emulsify the mixture to a smooth mix. Use immediately or chill until needed.

 

 

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For the raspberry cream… Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the puree, yolks and sugar into a bowl and mix well with a hand whisk to combine. Transfer the mix into a small saucepan and place over a low heat. Cook the cream while stirring constantly with a spatula until a temperature of 85°C is reached. Use a digital thermometer to get an accurate reading. Remove from the heat and pour the raspberry cream into a small bowl, add the soaked gelatine and butter. Use a spatula to mix well until all is combined. If you are making a larger quantity recipe, then use a handheld blender to emulsify the mixture to a smooth mix. Use immediately or chill until needed.

 

Recipe Tags raspberry