Raspberry Cream In A Cookie Shell

A perfect dessert featuring our Red Raspberry Gourmet Sauce.

Ingredients

Directions
1. Preheat oven to 375 degrees F. To make cookie crust, in medium bowl measure flour, butter and sugar and knead until mixture holds together. Bake 20 minutes or until pastry is golden.
2. In a cup, beat the egg white with a fork, and then brush on hot cookie crust. Cool pastry in pan or wire rack. Remove side from pan.
3. To make filling, in a heavy 2 quart saucepan mix sugar, flour, gelatin and salt. In medium bowl beat eggs, yolk and milk with a fork until blended. Stir into sugar mixture. Cook over medium-low heat, stirring until gelatin is completely dissolved and mixture thickens and coats the back of a spoon, about 15 minutes. Don't let the custard boil. Remove from heat and stir in almond extract. Chill for 1 hour or until mixture mounds slightly.
4. In a small bowl, beat whipping cream until soft peaks form. Fold into chilled custard. Spoon custard into pastry shell. Arrange fresh raspberries on top. Refrigerate for 1 hour or until custard is set. Cut into 10 wedges and drizzle Red Raspberry Gourmet Sauce over each slice. Yields: 10 servings.