Cut off one end of 18 English biscuits or champagne type. With the cut-off part facing down, line the entire surface of a 20cm diameter ring mold. Pour two boxes of raspberry gelatin into a large bowl and add two cups of boiling water. Mix until dissolved. Add 1 1/2 cups of mashed raspberries, 1 tablespoon of lemon juice, and 1/2 cup of sugar, mixing until the sugar is dissolved. Let it chill in the refrigerator for a bit. Add two cans of whipped cream and mix carefully. Place it delicately into the prepared mold and refrigerate for 5 hours or overnight. When serving, remove the ring mold and garnish with whole raspberries and whipped cream. Serve 10 portions.
Cut off one end of 18 English biscuits or champagne type. With the cut-off part facing down, line the entire surface of a 20cm diameter ring mold. Pour two boxes of raspberry gelatin into a large bowl and add two cups of boiling water. Mix until dissolved. Add 1 1/2 cups of mashed raspberries, 1 tablespoon of lemon juice, and 1/2 cup of sugar, mixing until the sugar is dissolved. Let it chill in the refrigerator for a bit. Add two cans of whipped cream and mix carefully. Place it delicately into the prepared mold and refrigerate for 5 hours or overnight. When serving, remove the ring mold and garnish with whole raspberries and whipped cream. Serve 10 portions.
