Crisp meringue cups filled with smooth raspberry cream and rich chocolate, finished with fresh raspberries for a light yet indulgent dessert.
Recipe Information
Total Time:
Yield:
6 servings
Ingredients
3 tablespoon lemon juice
1⅛ teaspoons powdered gelatin
2½ cups raspberries, divided
¼ cup + 1 tablespoon granulated sugar
1 cup cold heavy cream
6 prepared meringue cups
½ cup semisweet chocolate chips, melted
Directions
Place lemon juice in a small bowl; sprinkle with gelatin. Let stand 3 minutes to soften gelatin.
Reserving ½ cup raspberries for garnish, in a blender, puree 2 cups raspberries until smooth. Pour through a fine-mesh sieve into a measuring cup, pressing on solids; discard solids.
In a small saucepan, combine raspberry puree and ¼ cup of the sugar. Cook over medium heat until bubbles form at edge. Add gelatin mixture; cook 1 minute, stirring constantly, or just until gelatin dissolves. Transfer to a small bowl; cool to room temperature, about 20 minutes.
In a large bowl, beat cream and 1 tablespoon sugar on medium-high speed of electric mixer until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Chill 30 minutes.
Spoon chocolate into meringue cups. Fill with berry mixture. Garnish with berries.
