This is the final installment of Joe’s birthday dinner (finally!). I’ve been a bad blogger lately, but I have big plans to finally catch up. Joe isn’t much of a sweet eater so I wanted to have a dessert he would enjoy, especially since we’d be having birthday cake the next day. He really enjoyed these and I thought they were great as well. These were also great because they can be made a day ahead of time. This saved a great deal of time the night of dinner. You’ll have to excuse my picture. This was the best of many that I took — thank you daylight savings time! I guess that is all the more reason I need a light box! 🙂
I also wanted to take this opportunity to show off our beautiful dishes. Joe and I decided to forego traditional china and get these handmade dishes. They are all individually made in France by an artist and I love them. My mom surprised us with them at our shower (Thanks, mom!). We love the cerulean color and have several accents throughout our house as well.
For the cream:
21 oz frozen unsweetened strawberries, thawed
1 1/3 Cups buttermilk
2 packages unflavored gelatin
1/2 Cup cold water
For the jelly layer
12 oz. frozen unsweetened raspberries
1/3 Cup plus 1 Tbsp granulated sugar
1 1/2 tsp unflavored gelatin
1/4 Cup cold water
To make the cream, place thawed strawberries, sugar, and buttermilk in a food processor or blender and process until smooth. Transfer mixture to a medium saucepan and bring to a boil, stirring constantly.
Meanwhile, sprinkle gelatin over the 1/2 Cup of water. Let the gelatin sit for 5-10 minutes, then stir the gelatin mixture into the heated cream and continue stirring until gelatin is completely dissolved. Let the mixture cool slightly and pour into 6-8 individual serving dishes. (Making sure to leave room for jelly layer). Refrigerate for 2-4 hours or until set.
To make the jelly, combine the raspberries and sugar in a heatproof bowl. Place the heatproof bowl over a saucepan of simmering water (or use a double boiler if you wish). Cover the bowl with aluminum foil and heat the berries, stirring occasionally, for 30-40 minutes or until berries are soft. Remove from the heat and press through a fine strainer suspended over a large measuring cup. The berries should yield 1 1/4 cups of raspberry juice, add additional water to the juice if 1 1/4 cups is not obtained.
In a small bowl soften the gelatin in 1/4 cup cold water. Let the gelatin mixture sit for 5-10 minutes. Meanwhile, heat the raspberry juice until hot, stirring constantly. Stir the gelatin mixture into the raspberry juice until completely dissolved. Let the jelly cool slightly and then pour over the chilled strawberry cream. Refrigerate for 2-4 hours or until set. Serve with whipped cream.
Source: Annie’s Eats
Entry filed under: dessert.