- 3 gelatin sheets
- 3 ounces black raspberry liqueur (recommended: Chambord)
- 1 vanilla bean, split and seeds scraped
- 1 quart heavy cream
- 4 ounces confectioners' sugar
Bloom gelatin sheets in cold water. Combine liqueur and vanilla bean seeds in a small saucepan over low heat. Once gelatin sheets have bloomed, add gelatin to the small saucepan to dissolve.
Whip heavy cream and confectioners' sugar to soft peaks. Once the gelatin has dissolved, pour into the whipped cream and begin whisking on high speed to combine. Pour into glasses and allow to set up overnight.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chatham Bars Inn