Directions

Strawberry Cream:

1. Place the thawed strawberries, sugar, and buttermilk in your food processor and process until very smooth. (Taste and add sugar to taste, if necessary.)
2. In medium sized saucepan bring the mixture to a boil, stirring constantly.
3. Sprinkle gelatin over ½ cup (125 ml) of cold water. Let this mixture sit for 5 – 10 minutes. Then stir the softened gelatin into the heated strawberry cream and continue stirring until the gelatin particles have completely dissolved.
4. Let the cream cool slightly and then pour into 6 – 8 serving dishes. (Leave enough space for about 1/4 cup (60 ml) of raspberry jelly.)
5. Place in the refrigerator and chill until the cream has set, between 2 to 4 hours. Then make the raspberry jelly.

Raspberry Jelly:

1. Place the frozen raspberries and sugar in a heatproof bowl over a saucepan of simmering water.
2. Cover the bowl with a piece of aluminum foil and heat the berries, stirring occasionally, for about 30 – 40 minutes, or until the berries are soft and have released their juices.
3. Then, remove the berries from the heat and press through a fine meshed strainer to remove the seeds.
4. In a measuring cup add the heated berries and add water (if necessary) to make 1 1/4 cups (310 ml) of raspberry juice.
5. In a small bowl soften the gelatin in 1/4 cup (60 ml) of cold water.
6. Let this mixture sit for 5 – 10 minutes.
7. Meanwhile heat the raspberry juice until hot, stirring constantly. Stir the softened gelatin into the heated raspberry juice until the gelatin particles have completely dissolved.
8. Return the mixture to the heat, if necessary. Let the raspberry jelly cool slightly and then pour over the chilled strawberry cream.
9. Refrigerate for about 2 – 4 hours or until set. Serve with a spoonful of whipped cream.