Recipe by L DJ
Raspberries in a creamy white Bavarian filling
Top Review by moramor
Very nice pay, creamy and refreshing...not overly sweet, which we enjoy. I only had 1 sm container of raspberries, so I combined them with unsweetened frozen strawberry slices, added frozen. That was delicious. Garnished with whipped cream from a can and raspberries. Doesn't really need the whipped cream, I just had it on hand. Be sure to add in the sour cream when gelatine mixture is still runny, I forgot mine in the fridge and 25 min later, it was already firm. I had to beat in the sour cream, and ended up with a slightly tapioca -like texture which couldn't firm up completely. It was still delicious, despite my error! You could make this with a lot of different fruits, or a combination, as I did. I did add about 1/2 tsp fresh lemon zest, which added a nice touch, but it's fine without. I think this is about a 4 star recipe, but I added 1 for ease....you can whip this up very quickly and it makes a really nice dessert. If you need to make a crust as I did, try the oil pie crust, #202023, they were great together! Thanks for the keeper!
- 1 9 inch pie shell
- 1 1⁄4 cups whipping cream
- 3⁄4 cup white sugar
- 1 envelope plain unflavored gelatin
- 1 cup sour cream
- 1⁄2 teaspoon vanilla
- 2 cups raspberries (fresh or frozen)
Directions See How It's Made
- In saucepan combine cream, sugar and gelatin.
- Heat stirring constantly until sugar and gelatin are completely dissolved.
- Stir in vanilla.
- Cool stirring occasionally to prevent skin from forming.
- Cover and chill until slightly thickened.
- Fold in sour cream until throughly blended.
- Gently fold in 1 1/2 cup raspberries (if using frozen do not thaw, fold in frozen).
- Pour into prepared pie shell, Garnish with remaining raspberries.
- Chill several hours or over night.