INGREDIENTS: 1 envelope unflavored gelatin
Cold water
4 to 5 lemons
3 to 4 limes
1 cup plus 3 tablespoons sugar
1 cup heavy or whipping cream
8 round sugar cookies (about 3-inch diameter)
2 cups fresh raspberries
16 thin lime slices for garnish
DIRECTIONS: 1. In 1-quart saucepan, sprinkle gelatin evenly over 1/2 cup water; let stand 2 minutes to soften gelatin.
2. Meanwhile, from lemons, grate 1/2 teaspoon peel and squeeze 3/4 cup juice. From limes, grate 1/2 teaspoon peel and squeeze 1/3 cup juice.
3. Stir 1 cup sugar into gelatin mixture; cook over medium heat 8 to 10 minutes to dissolve, stirring often. Pour hot mixture into large bowl; stir in lemon and lime peel and juice.
4. Place bowl with gelatin mixture in larger bowl of ice water. With rubber spatula, stir gelatin mixture frequently just until it begins to mound, 20 to 30 minutes. Immediately remove bowl from ice bath.
5. While gelatin cools, whip cream. Refrigerate until ready to use.
6. When gelatin is ready, fold in half of whipped cream until blended. Then fold in remaining whipped cream. Spoon Bavarian cream into eight 4-ounce ramekins; top each with a cookie. Place ramekins on tray; cover and refrigerate until set, about 4 hours or overnight.
7. In food processor with knife blade attached, puree 1 cup raspberries with remaining 3 tablespoons sugar and 2 tablespoons water. Strain mixture through sieve into bowl; discard seeds. Cover and refrigerate sauce.
8. To serve, dip 1 ramekin up to rim in bowl of warm water for a few seconds. Run knife around side and invert dessert onto plate. Repeat with remaining ramekins. Spoon berry sauce around desserts. Garnish with lime slices and remaining berries.
NUTRITIONAL INFORMATION: Calories: 320 Total Fat: 15 Saturated Fat: 8 Cholesterol: 41
| Sodium: 60 Carbohydrates: 46 Fiber: 3 Protein: 3
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