Raspberry cream pie.
Gelatin softly firms our berry pie.
1 quart raspberries, rinsed
1 package unflavored gelatin
2 tablespoons cornstarch
3/4 cup sugar
1/2 cup water
2 eggs, separated
1 cup whipping cream
1 baked 10-inch pie crust Mint sprig
Set aside 10 to 12 perfect betties. Puree remaining berries, rub through a fine wire strainer, and discard seeds.
In a 2- to 3-quart pan, mix gelatin, cornstarch, and 1/2 cup sugar. Add water and berry puree. Cook, stirring, over medium-high heat until mixture comes to a rolling boil. Beat a little hot sauce into yolks. Add egg mixture to pan; stir over low heat for 3 minutes. Chill, uncovered, until cool but not jelled, about 30 minutes.
Whip egg whites until foamy, then gradually beat in the remaining 1/4 cup sugar until whites hold soft peaks. Whip cream until it holds soft peaks; fold whites and cream into berry mixture. Pour into crust; chill until firm enough to cut, at least 2 hours, or cover and chill overnight. Garnish with reserved berries and mint. Serves 8 to 10.
Photo: Whole fresh raspberries garnish creamy and cool-tasting pureed raspberry pie
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|Date:||Aug 1, 1984|
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