Place the thawed strawberries, sugar, buttermilk, and cream in your food processor and
process until very smooth. (Taste and add more sugar, if needed.) Transfer this mixture to a medium
sized saucepan and
bring just to a boil, stirring constantly.
Meanwhile, sprinkle the gelatin
over 1/4 cup (60 ml) of cold water. Let this mixture sit for 5 - 10
minutes or until it has softened, swelled, and become spongy. Then stir the softened gelatin into the heated strawberry cream
and continue stirring until the gelatin particles have completely dissolved.
Let the cream cool slightly and then evenly pour the mixture into 4 - 8 ounce (225 ml) glasses, custard cups,
or ramekins. (Make sure to leave enough space in each glass for about 1/4
cup (60 ml) of raspberry jelly.) Place in the refrigerator and chill until
the cream has set, between 2 to 4 hours.
Raspberry Jelly: Put the frozen
raspberries and sugar in a heatproof bowl and place over a saucepan of simmering water. Cover the bowl with a piece of aluminum foil and heat the berries, stirring
occasionally, for about 30 minutes, or until the berries
are soft and have released their juices. Then, remove the berries from the heat
and gently press them through a fine meshed strainer suspended over a large measuring
that should be left in the strainer is raspberry seeds. You will need about
1 cup (240 ml) of raspberry juice so add water, if necessary, to get this amount.
Then pour the raspberry juice into a small saucepan and heat until hot, stirring
Meanwhile, in a small bowl soften the gelatin
in about 2 tablespoons of cold water. Let this mixture sit for 5 - 10 minutes
or until it has softened, swelled, and become spongy. Stir
the softened gelatin into the heated raspberry juice until the gelatin particles
have completely dissolved.
Let the raspberry jelly cool slightly and then pour, an equal amount, over each chilled strawberry
cream. Refrigerate for about 2 - 4
hours or until set. If desired, serve the Strawberry Creams with a dollop of softly whipped cream.
Makes 4 - one cup (240 ml) servings.
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