Fresh Raspberry Gelatin and Whipped Cream

1. 1

   Place a medium saucepan over high heat.

2. 2

   Add the sugar, water, and mint, and bring to a boil.

3. 3

   Reduce heat to medium; simmer 2 minutes, swirling the pan to dissolve the sugar.

4. 4

   Strain the mixture through a fine-mesh sieve into a small bowl; discard the mint.

5. 5

   Combine the grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until the gelatin is dissolved.

6. 6

   Remove the bowl from the heat; add the mint syrup and berries, stirring with a wooden spoon to break some berries into pieces.

7. 7

   Divide the mixture among 4 6-ounce ramekins.

8. 8

   Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days.

9. 9

   Just before serving, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 3 to 4 minutes.

10. 10

    Add the confectioners sugar, and continue beating until soft peaks return, 1 to 2 minutes.

11. 11

    To serve, spoon a dollop of whipped cream onto each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.