Raspberry Chiffon Pudding for two

Otherwise known as "Orgasmic Raspberry Chiffon Pudding" - you'll see why.

We scored truffles so dinner this evening is a truffle-fest.  My part (besides eating and eating and eating) was dessert.  Thought something light was in order - and I've been on a pudding jag lately (vanilla bean pudding to go with the caramel sauce I made last week) - so this recipe came to mind.  It's adapted from Cook's Country Raspberry Chiffon Pie.  Turns out the adaptation was rather more than I intended.

I was totally distracted while making this; busy licking spoons, etc. when I noticed I'd forgotten to blend in the "reserved" jam into the chiffon layer.  Yes, the reserved jam with intense berry flavor. This was after I'd spooned the chiffon into dessert glasses.  I whipped up the jam and more whipping cream separately and now my dessert has three pink layers. 

After the fact:  Way too rich after the truffle-fest.  Way sweet too, even with the sugar reduced.  My truffle partner and I (of course ate it!) but decided that the pie shell probably tames the tart sweetness.  So pie shell next time.

Fruit Layer

6 ounces frozen *unsweetened raspberries (1 cup)
1-1/2 TBL powdered pectin (Sure-Jell)
2/3 cups sugar
Pinch table salt
½ cup fresh raspberries (use frozen if necessary)


Chiffon Layer

1-1/2 TBL gelatin, raspberry flavored
1-1/2 TBL boiling water
1-1/2 Oz Cream Cheese, softened
½ Cup heavy cream, chilled


Whipped Cream Topping

¾ cup heavy cream, chilled
1 TBL sugar


* If only sweetened frozen raspberries are available, reduce sugar to 1/3 cup



Fruit Layer: Cook frozen berries in medium saucepan over medium-high heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes. Stir in pectin and bring to a full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through a fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of strainer into bowl.

Transfer ¼ cup raspberry puree to small bowl and cool to room temperature. Gently fold fresh raspberries into remaining puree. Spoon fruit mixture into bottom of dessert glasses and set aside. Layer raspberries on top the jam.


Chiffon Layer: Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved ½ cup raspberry puree and beat with electric mixture on high speed, scraping down sides of bowl one or twice, until smooth, about 2 minutes. Add ½ cup cream and beat on medium-low until incorporated, about 30 seconds. Scrape down bowl. Beat on high speed until cream holds stiff peaks, 1 to 2 minutes. Spoon into dessert glasses. Cover with plastic wrap and refrigerate until set, at least 3 hours or up to 2 days.

                                                                   Only two layers here... 

Whipped Cream Topping: When ready to serve, beat ¾ cup cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.



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