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| Servings |
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Ingredients
Custard
- 1/4 cup cold water
- 2-1/2 tsp unflavored gelatin
- 3 cups whipping cream
- 2/3 cup sugar
- 1-1/2 tsp vanilla extract
Fruit Topping
- 1/2 pint blueberries
- 6 oz frozen raspberries, defrosted
- 3 Tbsp sugar
Ingredients
Custard
Fruit Topping
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Instructions
- Pour cold water into a small custard cup and sprinkle gelatin over the cold water. Let stand until gelatin softens, about 15 minutes.
- Bring 1 inch of water in a small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
- Combine cream and sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat.
- Mix in vanilla extract and dissolved gelatin.
- Pour in to 8 wine glasses, cover, and chill at least 6 hours.
- In small saucepan, mix blueberries and raspberries with sugar then heat until sugar dissolves.
- Just before serving, spoon fruit over custard.
