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Ingredients
- Ingredients
- 1 ½ cup of raspberry
- ½ cup of sugar
- 1 box of raspberry jello
- ¾ cup of boiling water
- 1 dough
- Creme Patissiere
- 1 ½ teaspoon gelatin
- 2 tablespoons of cold water
- 3 tablespoons of flour
- 1/3 cup of sugar
- 1 egg
- 1 yellow of an egg
- 1 ½ cup of milk
- ½ teaspoon vanilla
- ½ cup of 35% cream
- 3 tablespoons of sugar
- ½ cup of raspberry
Preparation
Step 1
1. In a bowl gently mix the raspberries and the sugar and macerate for 2 hours.
2. To prepare the cream, inflate the gelatin in the cold water for 5 minutes and reserve.
3. In a casserole, mix flour, sugar and incorporate the egg and the yellow. Add milk stirring until the mix thickens and boils.
4. Dissolve the gelatin in the mix and add vanilla and let cool in the dough.
5. Bring the raspberries to a boil and cook for 30 minutes. Melt the jello pack in the boiling water and incorporate to the raspberries and let cool until the mix is hard.
6. Stir delicately to mix the fruits and pour on the cream.
7. Refrigerate for 30 minutes.
8. Can be served with whipped cream and additional raspberries.