Bavarian Raspberry Cream Filling II
1 tablespoon unflavored gelatin
2 tablespoons cold water
1 1/2 cups milk
1/4 teaspoon salt
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pint raspberries, pureed
Sprinkle gelatin over cold water to soften. Heat milk to simmering. Stir in salt and two tablespoon sugar. Stir in softened gelatin until dissolved. Stir in vanilla and almond extracts, and raspberry puree. Stir until slightly thickened. Chill until set.
To puree raspberries: place 1 pint raspberries, in food processor or blender. Whirl berries at high speed until blended. Force the puree through a fine sieve to remove the berry seeds.