Raspberry Cream

A versatile raspberry cream that can be served alongside ice cream, or it also works well as a cake topping. Dont worry, the raspberry cream is so delicious that you can serve it as a standalone dessert. Indulge!

Details

Preparation Time: 210 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 6

Ingredients

4 pieces Gelatin powder, unsweetened
120 g Powdered sugar
50 ml Water
2 piece Egg, fresh
450 g Raspberries
300 ml Sweet cream

Steps

Thoroughly wash the raspberries and drain them. Soak the gelatin sheets in cold water for 10 minutes to soften them. Place a small pot on the stove and heat the powdered sugar and water. Let it boil vigorously for 10 minutes, then remove the sugar syrup from the heat.
Squeeze the gelatin and pour a small amount of the hot sugar syrup over it. Mix very well to dissolve the gelatin. Crack the eggs and separate the yolks from the whites into two bowls. In a larger bowl, use an electric mixer to beat the yolks, and while beating, slowly pour in the hot syrup. Mix quickly to ensure the cream is smooth.
Add the dissolved gelatin, mix well, and let the egg mixture cool. Meanwhile, use an electric mixer to whip the sweet cream. Blend the raspberries in an electric mixer (you can also use a hand blender). Gently fold the raspberries and cream into the egg mixture with a whisk. Use an electric mixer to beat the egg whites into stiff peaks and carefully fold them into the raspberry cream with a whisk.
Transfer the raspberry cream into a piping bag and fill serving cups with it. Chill in the refrigerator for at least 3 hours to set the cream. Decorate the cream with raspberry candies as desired.

Nutrition Information (Per 100g)

Calories: 137.86 kcal
Fat: 1.6 g
- Saturated Fat: 0.53 g
Carbohydrates: 22.27 g
- Sugars: 17.87 g
Protein: 7.2 g
Fiber: 3.6 g

Advice

Its best to let the cream chill in the refrigerator overnight. Instead of raspberry candies, you can also use fresh raspberries.