To make filling, pour cold water into 1-quart
saucepan and sprinkle with gelatin. Let set until
gelatin softens and swells, 5 to 10 minutes. Heat
gelatin over medium heat until clear and fluid,
stirring as needed to dissolve, 3 to 4 minutes.
Stir gelatin mixture into raspberry puree.
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In bowl, using electric mixer on medium-high
speed, beat eggs, lavender sugar and salt until
pale yellow; set aside.
In large bowl, using electric mixer on medium-high
speed, beat cream until thick, soft peaks form.
Add egg mixture and raspberry puree, and beat
until smooth. Pour filling into baked pie crust,
smoothing top with rubber spatula. Refrigerate
until filling is cold and firm, 4 to 6 hours.
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