• 12 oz fresh raspberries
• 1 TB spoon unflavored powdered gelatin
• 2 cups heavy cream
• 1 cup whole milk
• 6 tablespoons sugar

• Puree raspberries in food processor fitted with metal blade.
• Strain through a very fine meshed strainer.
• Discard seeds.
• Pour the mashed raspberries  into a medium saucepan.
• Sprinkle gelatin over puree and set aside for 5 minutes to soften gelatin.
• Heat over low-medium heat, stirring gently, until gelatin dissolves.
• Whisk in cream, milk and sugar and heat just until warm and absolutely all sugar is dissolved and mixture is well combined.
• Strain pouring directly into molds, dividing evenly.
• Cover and refrigerate for about 4 hours or until set.
• Dip the chilled molds quickly into a small bowl of hot water, invert onto serving plates.

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