Chicken pot pie is elevated to a whole new level with only a dash of sherry or white wine, adding rich richness.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 4 |
Ingredients
- 18 ounces fresh raspberries
- 7 tablespoons confectioners’ sugar, or more as needed
- 4 tablespoons orange juice
- 1 (.25 ounce) package unflavored gelatin
- 1 ¾ cups heavy cream
- 2 tablespoons vanilla sugar
- 1 dash lemon juice
Instructions
- Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners’ sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
- Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
- Remove from the stove, allow to cool slightly, then mix with raspberry purée.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry purée. Stir in lemon juice and sweeten with more confectioners’ sugar if desired. Cover and refrigerate for 2 hours. Garnish with the reserved raspberries.
Nutrition Facts
| Calories | 512 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 9 g |
| Protein | 5 g |
| Saturated Fat | 24 g |
| Sodium | 43 mg |
| Sugars | 21 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Better that I expected!
Great recipe, made it for a small dinner party. I followed the recipe exactly as written. It turned out great, next time I would refrigerate for longer (or overnight), the leftovers the next day were slightly better than the day I made it. Word of warning – the juicing / de-seeding of the raspberries took much longer than I expected. It was worth the delicious results but will plan for more time for this task next time.
I used 1 cup of raspberry juice instead of the fresh raspberries! Worked out perfect!
excellent. just now made it. love the slight tang from the pureed raspberries.
Make sure you use gelatin. I tried using pectin instead, as it’s all my grocery had available, and it went flat quite quickly.
I actually kind of messed up on the recipe, but it still totally worked out. I highly recommend this.
4.15.19 What a lovely recipe. Made this exactly as written, and I wouldn’t change a thing. The fresh raspberry flavor is delicate and fruity, the texture is silky and spot-on perfect for mousse, and the level of sweetness is just right, not overpowering. Without question, this is an indulgence in this house, but I wanted to make a special dessert for my husband’s birthday, and this didn’t disappoint. This is an exquisite dessert suitable for any special dinner. Thanks for sharing your recipe.