Raspberry Party Cake Filling 1968 - cooking recipe

Ingredients

1 (15 ounce) package size frozen raspberries in light syrup
1 1/2 teaspoons knox unflavoured gelatin
2 1/2 cups whipping cream
3/4 cup sifted powdered sugar

Preparation

Thaw and drain the frozen raspberries.
Strain the syrup and reserving a quarter cup .
Make sure you have drained the berries well.
In a 1/4 cup of the syrup sprinkle in the gelatin, and stir, to bloom.
Then melt over boiling water to warm and dissolve gelatin mixture.
Set aside and cool, to lukewarm.
Beat the 2 1/2 cups of whipping cream and when it begins to thicken add in the cooled gelatin mixture all at once and continue to beat.
When it is almost stiff add in the powdered icing sugar gradually, and whip until thick.
Now fold in the well drained raspberries .
Fill and frost your desired sponge cake.