Raspberry Filling
 
Makes approximately 4 cups
Ingredients
  • 2 cups fresh raspberries
  • ½ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons unflavored gelatin
  • ¼ cup cold water
  • 1 cup heavy whipping cream
Instructions
  1. In the work bowl of a food processor, process raspberries until smooth.
  2. Strain purée through a fine-mesh sieve into a bowl, pressing on mixture with the back of a spoon; discard solids. Stir in sugar and lemon juice.
  3. In a small saucepan, sprinkle gelatin over ¼ cup cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture.
  4. Refrigerate until slightly thickened, about 1 hour.
  5. Transfer raspberry mixture to a large bowl. Beat with a mixer at high speed until foamy. Gradually add cream, beating until thickened, about 2 minutes. Cover and refrigerate for up to 3 days.
Recipe by Victoria at https://victoriamag.com/miniature-meringue-tarts-raspberry-recipe/