Ginger Cream & Raspberry Bars (makes about 20 squares)
Ginger Cream Layer
Preheat oven to 350 degrees.
Blend ground shortbread, sugar, and butter in a food processor until mixture begins to clump together. Press onto bottom of a 12 x 9 pan lined with foil. Bake in middle of oven 15 minutes, then cool in pan on a rack.
While the crust is baking, stir together 1/4 cup sugar and cornstarch in a saucepan. Add raspberries and toss. Stir over medium heat until the mixture is simmering and thickened. Press the raspberry mixture through a fine mesh strainer to remove the seeds. When the crust is baked, spread the raspberry mixture in an even layer over the crust.
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Transfer to a saucepan and cook with gingers, sugar, lemon juice, salt, and 1 cup heavy cream over medium heat, stirring, until sugar and gelatin dissolve. Cool to room temperature, for about 1 hour.
Whisk sour cream in a large bowl until smooth. Beat remaining cup of heavy cream in another bowl with an electric mixer until it holds firm peaks and fold into sour cream. Gently fold ginger milk into whipped cream until well combined. Pour into crust over raspberry layer, spread evenly with an of-set spatula and chill until set, at least 8 hours.
Using the foil lift bars out of the pan and slice into squares, garnish with fresh raspberries.
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