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Wednesday, October 03, 2007 

We're so blessed here in Santa Barbara

Originally uploaded by santa barbarian.

We have numerous farms nearby, growing everything from berries to lettuce and everything in between. Local. Organic. Fresh. Sold in a community setting. What can beat that?

But there's nothing better than sweet, juicy freshly brought to market berries, except of course, something made with these mouthwatering little morsels of goodness.

Wild Raspberry Chiffon Pie

1 T. unflavored gelatin
1/2 cup cold water
1 pt. fresh raspberries, crushed
3 eggs, separated
3/4 cup sugar
1/4 tsp. salt
1/2 cup heavy cream, whipped
1 graham cracker crust

Soften gelatin in water 10 minutes. Heat raspberries without bringing to boil; add egg yolks beaten with 1/2 cup sugar. When slightly thickened, add gelatin.

Remove from heat and add salt. Cool thoroughly until mixture begins to congeal, not set.

Beat egg whites until stiff while gradually adding remaining 1/4 cup sugar.

Fold egg whites and half of whipped cream into berry mixture. Pour into crust; spread remaining whipped cream around rim of plate leaving center exposed. Refrigerate at leat 4 hours before serving.

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Makes me want to move there. I miss civilization. Plus, you have Cat Cora too. sigh.

I used to pick a couple gallons of raspberries from our yard almost everyday when I was a kid. I miss that. Thanks to my neighborhood association, I'm not allowed to have a huge garden. Mmm...Time to move!!

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