Vrghr prepared this dessert as part of an Italian "feature presentation" lunch/challenge for guests at his office.

Had wuffy known just how simple and TASTY this dish is, he would have been preparing it LONG before now! The raspberry topping was purposely left just a wee bit on the "tart" side, to provide contrast and complement to the very rich, sweet cream base. What a wonderful combination is turned out to be!

This is really a "beginner cooks" recipe, but the result is absolutely elegant and delicious! You'll impress yourself and your guests. It's up to you if you want to let on just how easy this was to make; you could easily convince folks you slaved for hours over it! *grins* Wuffy will never tell! It can be our little secret! *grins more*

Vrghr is going to add this under Basic Technique as well as Desserts. Why? Because you can create so many variations from this, your imagination is the only real limit!

This is the basic "vanilla" recipe - literally. But you can make it lighter with low fat or skim milk. You can swap the raspberries for any fresh seasonal fruit. You can mix some of the fruit into the cream. Or you could put the cream into little ramikins and heat them slightly in a hot water bath right before serving, run a knife around the edges, and invert them onto a saucer, then pour fruit syrup, honey, fresh fruits, fruit compote, a drizzle of maple syrup, a dash of cocoa powder, or most anything else you want to try, over the top, and then side it with more pretty garnishes to match your topping!

Want to go Vegetarian, or Lactose-free? Substitute Soy or Almond milk for the cream, and use a vegan-friendly gelatin substitute for the unflavored gelatin! (Vegan Jel, Agar Agar, or Carrageenan are just 3 possibilities. You might need to adjust the amounts a bit, to get the same "Set" to the result.)

Please give this a try! And have fun with your own version!

Ingredients:
For the Cream
3 C Heavy (whipping) Cream
1/3 C Cold Milk (any type)
1 packet (approx 1 Tbs) Unflavored Gelatin powder
1-2 TBs Honey
~1 Tbs Sugar (optional, depending on desired sweetness)
Dash each ground Cloves and Nutmeg (Optional)
1 1/2 tsp Vanilla Extract
dash salt

For the Raspberry Compote
16 oz Fresh Raspberries (or substitute frozen)
~2 Tbs Honey (depending on how sweet/tart your berries are)
~1/3 C cold water
1 packet (approx 1 Tbs) Unflavored Gelatin powder

Directions:
Make the Cream
In a cup or small bowl, combine the cold milk and the unflavored gelatin powder. Stir together, and allow to "bloom" for about 5-10 minutes.

While the gelatin is working - -
In a small pot over medium-low heat, add the cream, sugar (if using), honey, salt and spices (if using)
Allow to come to a light simmer, stirring occasionally to fully dissolve and incorporate the spices, sugar, and honey.
Simmer gently for a few minutes, watching to be sure the cream doesn't suddenly rise toward the top of the pan and try to boil over. Stir it down, lifting the pan from the heat if it does.

Remove the pan from the heat, let it stop simmering, and stir in the cold milk with the gelatin. Stir in the Vanilla.

Pour the mixture into your desired serving container (made 8 each 5 oz cups for the wuffy). Move, uncovered to a refrigerator and allow to cool until the cream begins to set up (1 -2 hours)

When the cream has set up enough to hold up the raspberry topping - -
Make the Raspberry Compote
In a cup or small bowl, combine the cold water with the unflavored gelatin, and stir. Allow to "bloom" for 5-10 minutes.

While the gelatin is working - -
Put all but a few select berries (for garnish) into a small sauce pan over medium heat. Add the honey and stir together.
Cover and cook, stirring occasionally, until the berries break down and begin to boil lightly. (about 5-10 minutes)

Remove from heat and allow to cool slightly.
Stir in the cold water and gelatin mixture. Spoon a layer over top of the partially set cream, and return the cups to the refrigerator.
Allow to set up completely (~4 hours)

Sit one of the reserved berries on top of the solidified berry topping, garnish with a dab of whipped cream and perhaps a little mint leaf.

DEVOUR!!