Raspberry Espuma- Raspberry Foam Dessert

Last week I posted some very seasonal recipes: rhubarb and ginger spritzers as well as rhubarb and ginger mojitos.  This week, I thought I’d post a super simple dessert recipe that you can make year round.  Can you guess what the main ingredient is in this raspberry foam?  Here’s a hint.

If you guessed jello, you’re a winner.  I like to include these types of recipes every once in awhile (hello, Watergate salad) just to head off any assumptions that I’m a food snob.

But seriously, who would have guessed that when paired with evaporated milk, that jello would create such a light, airy, whipped dessert?  It tasted like one of those Yoplait whipped yogurts/desserts, which in my book is a good thing.

The only trick here is to make sure the evaporated milk is very very cold.  The first time I tried making it, I only let the milk chill for a short period of time and the evaporate milk didn’t want to fluff up, so make sure to place the evaporate milk in the fridge well in advance.  And a quick stay in the freezer makes sure the evaporated milk is plenty chilled.

My inner prepster wanted to use some pale green pistachios to offset the pink, but feel free to use berries or whatever else you’d like as a topping.  And of course you can also to substitute whatever jello flavor is in season for the raspberry :)

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Raspberry Espuma- Raspberry Foam Dessert

Yield: 6-8 servings

Ingredients:

* 1-1/2 cups water, divided
* 6-ounce package raspberry jello
* 12-ounce can evaporated milk, thoroughly chilled in the refrigerator
* whipped cream and pistachios for garnish, if desired.

Directions:

Place the can of evaporated milk in the freezer just before making the jello.

Bring one cup of the water to a boil in a small saucepan. Stir in gelatin until completely dissolved and then add the remaining half cup of water. Let cool slightly and then place into refrigerator to continue to chill.

Just before the jello begins to set, pour evaporated milk into a large bowl. Whip using a hand mixer until doubled in volume. While continuing to beat, slowly pour in cooled gelatin. When all of the gelatin has been incorporated, pour the mixture into small bowls or jars (or a large bowl) and chill until set, about an hour or so.

Garnish with whipped cream and shelled pistachios, if desired.

Adapted from Allrecipes.com

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2 Responses to “Raspberry Espuma- Raspberry Foam Dessert”

  1. #
    1
    Jackie — April 5, 2014 at 6:15 pm

    This is also great poured into a graham cracker crust! This was always a treat while growing up.

    Reply

    • Cate — October 4th, 2014 @ 6:45 pm

      Great idea Jackie- thanks for the tip :)

      Reply

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