Ingredients:
2 cups fresh raspberries (plus extra for garnish)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon unflavored gelatin
1 tablespoon cold water
1 cup heavy whipping cream
2 tablespoons powdered sugar
Whipped cream (for topping)
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Instructions:
1. Make the Raspberry Purée:
In a saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat for about 5–6 minutes until the raspberries break down.
2. Strain the Purée:
Remove from heat and strain through a fine mesh sieve to remove seeds. Set the smooth purée aside.
3. Bloom the Gelatin:
In a small bowl, sprinkle gelatin over cold water. Let sit for 5 minutes, then microwave for 10 seconds to dissolve.
4. Combine Purée and Gelatin:
Stir the dissolved gelatin into the warm raspberry purée. Let cool to room temperature.
5. Whip the Cream:
Beat heavy cream with powdered sugar until stiff peaks form.
6. Fold it Together:
Gently fold the raspberry mixture into the whipped cream until smooth and evenly pink.
7. Chill & Serve:
Spoon into dessert cups and refrigerate for at least 2–3 hours or until set.
8. Garnish:
Top with whipped cream and fresh raspberries before serving.
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