Makes about 4 cups Difficulty
1-12 oz. bag of frozen raspberries ½ cup sugar Juice from ½ lemon 1 teaspoon cornstarch 2 teaspoons water 1/3 cup boiling water 1 packet gelatin 1 pint whipping cream
In a medium saucepan, place the raspberries, sugar and lemon juice. Bring to a simmer; simmer for 10 minutes or until the berries break down. In a separate bowl, whisk together the water and cornstarch. Add the mixture to the berries and continue to simmer until thickened. Strain through a fine mesh sieve over a large bowl. In a separate small bowl, combine the boiling water with the gelatin. Mix into the raspberry sauce. In a separate large bowl, beat the whipping cream until stiff peaks form. Fold the whipping cream into the raspberry sauce. Spread filling onto cake layers. Chill before frosting the outside of the cake to allow the filling to set up.
This filling is wonderful with a multi-layered chocolate cake.