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Fresh-Raspberry Gelatin and Whipped Cream

  • servings: 4
Photography:

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Ingredients

  • 3/4 cup sugar
  • 3/4 cup water
  • 1/2 bunch fresh mint, leaves removed from stems, rinsed well (about 1/2 cup)
  • 1/2 cup white grape juice
  • 1 tablespoon freshly squeezed lime juice
  • 1 1/2 teaspoons unflavored gelatin (1/2 envelope)
  • 1 six-ounce container fresh raspberries, rinsed
  • 1/2 cup heavy cream
  • 1 tablespoon confectioners' sugar

Directions

  1. Step 1

    Place a medium saucepan over high heat. Add sugar, the water, and mint, and bring to a boil. Reduce heat to medium; simmer 2 minutes, swirling pan to dissolve sugar. Strain mixture through a fine mesh sieve into a small bowl; discard mint.

  2. Step 2

    Combine grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until gelatin is dissolved. Remove bowl from heat; add mint syrup and berries, stirring with a wooden spoon to break some berries into pieces. Divide mixture among four 6-ounce ramekins. Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days.

  3. Step 3

    Just before serving, place 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. Add confectioners' sugar, and continue beating until soft peaks return, 1 to 2 minutes. To serve, spoon a dollop of whipped cream onto each serving.

Source
Martha Stewart Living, May 2002

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