site.site_name : Rafed English
Prep Time: 30 min
Cook Time: 20 min
Oven Temp: 375
Ingredients
- 2 cup(s) cranberry-raspberry juice
- 3 tablespoon(s) sugar, (see step 1)
- 1 teaspoon(s) sugar, (see step 6)
- 1 envelope(s) unflavored gelatin
- 2 cup(s) raspberries
- .333 cup(s) heavy or whipping cream
Directions
- In 2-quart saucepan, combine 1/2 cup juice and 3 tablespoons sugar. Evenly sprinkle gelatin over juice mixture; let stand at least 2 minutes to soften gelatin slightly.
- Meanwhile, in food processor with knife blade attached, pulse half of raspberries until pureed. Pour puree into medium-mesh sieve set over bowl; press with back of spoon to remove seeds. Discard seeds.
- Cook juice mixture over low heat about 3 minutes or until gelatin and sugar dissolve, stirring frequently. Stir in raspberry puree and remaining 1 1/2 cups juice.
- Set saucepan in bowl of ice water. Stir mixture frequently with rubber spatula 5 to 6 minutes or until it begins to mound when dropped from spoon. Remove saucepan from water.
- Reserve 12 raspberries for garnish and refrigerate. Gently stir remaining raspberries into gelatin mixture. Spoon mixture into four 7- to 8-ounce parfait glasses or dessert bowls. Cover and refrigerate until set, at least 4 hours or up to overnight.
- Just before serving, in small bowl, with mixer at medium speed, beat cream and remaining 1 teaspoon sugar until soft peaks form. Spoon whipped cream onto parfaits and sprinkle with reserved raspberries.