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Glazed Raspberry Cream Ring




Source of Recipe


Posted by Bev


Recipe Link: Cooking For Us

List of Ingredients




1 cup rice
1 envelope plus 2 teaspoons unflavored gelatin
1/2 cup sugar
3 cups milk
Pinch of salt
1 1/2 teaspoons vanilla
2 tablespoons Kirsch
3 cups raspberries, divided
1 1/2 cups heavy cream
3/4 cup red currant jelly

Recipe



Cover the rice with water and bring to a boil. Cook gently for 5 minutes. Drain.

Stir the gelatin into the sugar and then into the cold milk. Heat in a double boiler. Add the partially cooked rice, salt and vanilla. Cover and cook over simmering water about 1/2 hour, until the rice is very tender. Stir once or twice. Not all the liquid will be absorbed. Remove from heat and mix in the Kirsch. Cool.

Press 1 cup raspberries through a strainer to remove the seeds. You should have about 2/3 cup puree.

Whip the cream until it stands in a glossy peak.

When the rice mixture is at room temperature, stir in the whipped cream and the puree. Turn into a 1 1/2 quart mold, cover and chill about 8 hours, until set. When about ready to serve melt the currant jelly over low heat, cool slightly, and pour over the remaining berries. Loosen edges of the mold with a knife and carefully turn out onto a large serving plate. Garnish with the glazed berries.

Serves 8 to 10