Today I am sharing a fantastic gluten and nut free Easter Egg idea coutesy of GIllian at Crumbs of Comfort Cake Design

Gillian is a master at gluten free recipes and ideas after being diagnosed with Coeliac Disease a number of years ago.  She is well known for being able to help her customers celebrate special occasions while still cater for all known allergies in her baking.

This super cute idea uses Heritage nut free chocolate eggs available at Big W.  I can’t wait to give it a try this easter

Raspberry Easter Eggs

12 hollow easter eggs (with tops cut off)
2 cups fresh raspberries (or frozen, thawed)
½ cup sugar
1 tablespoon lemon juice
1 – 1 ½ teaspoons gelatin
¼ cup cold water
1 cup of cream

Directions
In a food processer, puree raspberries, and stir in sugar and lemon juice. In a small pan sprinkle gelatin over cold water and allow to stand for a minute. Stir over low heat until gelatin is dissolved, add raspberry mixture and take off heat. Refrigerate for an hour. Transfer raspberry mixture into a large bowl and beat until light and foamy. Gradually add cream and beat until thickened. Spoon or pipe mixture into chocolate eggs and refrigerate for 1-2 hours. Can be served with whipped cream, or on top of a meringue with some fresh raspberries.

To see more from Gillian visit her on Facebook here