Ingredients
2 cups of raspberries
2 cups heavy cream
3 tbsp sugar
3 tsp powdered unflavored gelatin
4 tbsp cold water
Directions
1
Put the cold water in a medium bowl. Sprinkle with the gelatin. Let stand 5 to 10 minutes.
2
Heat 1 cup of the raspberries until warm (do not discard the juice) and strain through a fine mesh strainer. Discard the pulp and seeds. Set the raspberry puree aside. Put the remaining raspberries in the fridge for later.
3
Heat the cream and sugar until the sugar is dissolved. Remove from the heat. Whisk in the raspberry puree.
4
Whisk vigorously whisking slowly pour the cream mixture over the gelatin. Stir until the gelatin dissolved. Divide between 6 small glass jars or ramekins.
5
Refrigerate for 2 to 4 hours.
6
Serve with fresh raspberries.