A while ago we were discussing what we do with our frozen raspberries, this is one of my favorite things to do with them.
Raspberry Dessert
Layer 1:
1 cup graham wafer crumbs
2 Tbsp brown sugar
1/2 tsp cinnamon
1/4 cup butter, melted
1 cup graham wafer crumbs
2 Tbsp brown sugar
1/2 tsp cinnamon
1/4 cup butter, melted
Layer 2:
4 oz cream cheese, softened
1/4 cup icing sugar (powdered sugar)
1/2 tsp almond extract
4 oz cream cheese, softened
1/4 cup icing sugar (powdered sugar)
1/2 tsp almond extract
Layer 3:
3/4 cup boiling water
1 package (85g) raspberry-flavoured gelatin
2 cups raspberries, fresh or frozen (thawed)
3/4 cup boiling water
1 package (85g) raspberry-flavoured gelatin
2 cups raspberries, fresh or frozen (thawed)
Layer 4:
1 cup whipping cream
3 Tbsp sugar
1/2 tsp vanilla extract
1 tsp unflavoured gelatin*
1 Tbsp cold water*
1 cup whipping cream
3 Tbsp sugar
1/2 tsp vanilla extract
1 tsp unflavoured gelatin*
1 Tbsp cold water*
Preheat the oven to 350F. In a small bowl, mix together graham wafer crumbs, brown sugar and cinnamon. Add melted butter and combine, reserve 1 Tbsp, and press the remainder into an ungreased 8×8 pan. Bake in a preheated oven for 10 minutes, remove from oven, and let cool to room temperature on a wire rack.
In a small bowl, beat together softened cream cheese, icing sugar, and almond extract. Spread over cooled graham crust.
Pour boiling water into a bowl and whisk in raspberry gelatin powder until dissolved. Stir in raspberries and refrigerate, stirring often, until the mixture begins to thicken and set. Pour over the cream cheese layer and refrigerate until completely set.
Whip cream until it begins to form peaks. Add sugar and vanilla. Sprinkle unflavoured gelatin powder over cold water, and let sit until all the water has been absorbed. Microwave gelatin for 30 seconds, until clear and all crystals have dissolved. Drizzle gelatin into the cream while whipping it. Spread over the set raspberry layer, sprinkle with reserved graham crumbs, and refrigerate until ready to serve.
* A tip: the gelatin and cold water is a stabilizing agent for the whipped cream. If you plan to serve this immediately, you can skip the stabilizing agent and just whip together the cream, sugar, and vanilla. I like to add the stabilizer if it will be in the fridge for more than a few hours, as whipped cream has a tendency to lose its airiness if left to sit for too long.
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