Ingredients
Method
- Gently wash and dry the fresh raspberries.
- Blend raspberries with half of the sugar until smooth, then strain to remove seeds.
- In a mixing bowl, whip cold heavy cream to soft peaks, adding vanilla extract.
- Dissolve gelatin in cold water, then gently heat until fully dissolved.
- Combine raspberry puree with dissolved gelatin and fold in whipped cream until well mixed.
- Spoon mixture into serving glasses and refrigerate for at least two hours until set.