Raspberry Cream Gelatine Cups
Soft set raspberry cream cups, lightly sweetened and perfumed with vanilla. A cool, spoonable dessert where the fruit does the talking.
- Total
- 270 min
- Prep 20 · Cook 10 · Rest 240
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Folding
- Sweet
- No rush
- Stovetop
Instructions
-
Put 60 ml water in a small heatproof bowl, sprinkle the gelatine over the surface and let it stand 5 minutes until it swells and looks spongy.
~5 min
Blooming hydrates the gelatine granules so they dissolve evenly later instead of clumping.
-
While step 1 waits
While the gelatine blooms, crush 200 g of the raspberries with 20 g of the sugar and a pinch of salt in a bowl until you have a rough, juicy purée.
~5 min
Crushing the fruit releases juice and pectin, giving the cups real raspberry flavour and body.
-
Warm the cream, the remaining 40 g sugar and the vanilla in a small saucepan over low heat, stirring, until it steams and the sugar dissolves, about 4 minutes. Do not let it boil.
~4 min
Gentle heat dissolves sugar and vanilla without boiling, which can dull flavour and cause graininess.
Warm the cream only until it steams. If it boils, the gelatine can set with a grainy texture instead of a smooth one.
-
Take the pan off the heat, add the bloomed gelatine with its 60 ml water and whisk for 1 minute until it is completely dissolved and no grains remain.
~1 min
Whisking off the heat dissolves gelatine fully; any undissolved grains leave a lumpy, uneven set.
If the cups are still liquid after 4 hours, the gelatine was not fully dissolved: return the mixture to a warm pan, whisk, and chill again.
Whisking Whisk steadily for a full minute, scraping the pan edges, until no gelatine grains remain; under-whisking leaves a grainy set.
-
Stir the crushed raspberry purée into the warm cream, then pour the mixture through a fine sieve into a jug, pressing the pulp to extract all the juice.
~3 min
Sieving removes seeds and skins, giving a smooth, silky texture while pressing extracts maximum juice.
Folding Stir the purée in gently with a spatula to keep the cream smooth and avoid whipping in air before sieving.
-
Pour into 4 ramekins, cool to room temperature, then chill for at least 4 hours until set. The cups are ready when the surface barely wobbles and a spoon leaves a clean edge.
~240 min
Chilling lets the gelatine network set firmly; a slight wobble and clean spoon edge signal it is done.
-
Just before serving, crush the remaining 100 g raspberries lightly and spoon them over the set cups.
~2 min