5 cups of fresh raspberries
1/2 cup of white sugar
1/4 cup of water
1 envelope of unsweetened gelatin
2 cups of heavy whipping cream, stiffly beaten
1 tablespoon of lemon juice
Optional
22.5 cm diameter silicone mold greased with butter
5 cups of fresh raspberries
1/2 cup of white sugar
1/4 cup of water
1 envelope of unsweetened gelatin
2 cups of heavy whipping cream, stiffly beaten
1 tablespoon of lemon juice
Optional
22.5 cm diameter silicone mold greased with butter
In a blender, puree the raspberries with the sugar and reserve
In a small refrigerator-safe bowl with water, sprinkle the gelatin and let it hydrate for a few minutes
Heat the mixture over low heat, stirring until dissolved well
In a separate bowl, mix the whipped cream with lemon juice and gently add the pureed raspberries and dissolved gelatin
Pour the mixture into the mold and refrigerate until firm.
