RASPBERRY COEUR A LA CREME
A way to use up those raspberries just coming ripe or to use frozen ones. The recipe is from the Cooking Light Cookbook 1992
Provided by drhousespcatcher
Categories Dessert
Time 6h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain the raspberries and reserve the syrup. set aside.
- combine the milk and 2 tsp of syrup in small saucepan. Sprinkle gelatin over the mixture. Let stand 1 minute. cook over low heat until the gelatin dissolves, stirring constantly. Remove from heat and let cool.
- Postion knife blade in food processor. Add the cheese, sugar, yogurt, and gelatin mix; process until smooth. Pour mix in a 4 cup heart shaped mold coated with cooking spray. Cover and chill until firm.
- Combine remaining raspberry syrup and corn starch in a small nonaluminum saucepan; stir with wire whisk until well blended. Bring to a boil; cook over medium heat until thickened, stirring constantly. Gently stir in reserved raspberries; cover and chill. Unmold Gelatin mix onto serving platter. Garnish with fresh raspberries if desired Serve with raspberry sauce.
Nutrition Facts : Calories 282.9, Fat 9.1, SaturatedFat 5.7, Cholesterol 30.3, Sodium 206.6, Carbohydrate 40.4, Fiber 2.1, Sugar 34.1, Protein 11.4
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#course #main-ingredient #cuisine #occasion #north-american #desserts #fruit #dinner-party #holiday-event #dietary #seasonal #berries #raspberries #brunch
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Jax Key
[email protected]I'm curious about the texture.
Anzal Tv
[email protected]Can't wait to try this!
Rebekka Kübarsepp
[email protected]Yum yum!
Aditya Joshi
[email protected]Thanks for sharing!
Muhammed Alslamy
[email protected]Looks delicious :)
Never2oldgaming
[email protected]I'll try this soon!
Htidoy
[email protected]Not bad.
Nicole Stewart
[email protected]Amazing!
Alhaji Kossi
[email protected]This recipe is way too complicated. I ended up giving up halfway through.
BD Rabby
[email protected]The raspberry sauce was too tart for my taste. I ended up adding some sugar to it to sweeten it up.
Charles A Buddy Wilson
[email protected]I followed the recipe exactly, but my couer a la creme was too dense. I think I might have overmixed the batter.
Laxman Majhi
[email protected]This was my first time making a raspberry couer a la creme, and it turned out great! The couer a la creme was light and airy, and the raspberry sauce was the perfect complement.
Samart Ghosh
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The couer a la creme is so rich and decadent, and the raspberry sauce is the perfect balance of tart and sweet.
Christina Linsey
[email protected]This was a bit more difficult to make than I expected, but it was worth the effort. The couer a la creme was divine, and the raspberry sauce was the perfect finishing touch.
Kagiso Kaygee
[email protected]I'm not a huge fan of raspberries, but I loved this dessert! The couer a la creme was so light and fluffy, and the raspberry sauce added just the right amount of sweetness.
Mason Mcveagh
[email protected]This recipe was a hit with my family! The raspberry couer a la creme was creamy and delicious, and the raspberry sauce was the perfect complement. I'll definitely be making this again.