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1
In heatproof bowl set over hot, not boiling water, melt chocolate with 1/4 cup of the cream.
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2
Stir until smooth.
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3
Let cool to room temperature (it should still be fluid).
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4
Meanwhile, in saucepan, mash raspberries, sugar and 1 tbsp water until juicy.
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5
Sprinkle with gelatin: let stand for 5 min or until softened.
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6
Cook over medium-low heat, stirring, for about 2 min or just until gelatin is melted.
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7
Set aside; let cool completely.
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8
Meanwhile, cut 3-inch wide strips of parchment or waxed paper just long enough to fit around inside of six 1/2 cup jelly jars, ramekins or other dishes; set aside.
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9
In large bowl, whip remaining cream until stiff.
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10
Fold one-quarter into white chocolate mixture.
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11
Fold white chocolate mixture into remaining cream until blended.
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12
Gently fold in raspberry mixture, without blending completely to give a swirled effect.
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13
Spoon enough cream mixture into ramekins to fill just to rim.
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14
Carefully push paper strips about 1/4 inch down into ramekins lining inside edge to make a collar.
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15
Fill with remaining cream mixture.
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16
Cover loosely and freeze until semi-frozen, about 2 hours or for up to 2 days.
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17
(if completely frozen, let thaw for about 10 min before serving.)
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18
Run a warm knife around both sides of paper and remove collars.
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19
Serve with fresh berries.
