Ingredients:

  • 12 oz fresh or frozen raspberries
  • 0.5 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1.5 tsp unflavored powdered gelatin
  • 2 tbsp cold water
  • 1.5 cups cold heavy whipping cream
  • 0.5 tsp pure vanilla extract
  • 2 tbsp powdered sugar

Instructions:

  1. Combine raspberries, granulated sugar, and lemon juice in a heavy-bottomed saucepan over medium heat.
  2. Simmer for 8–10 minutes, crushing berries with a spoon until the mixture reduces by about a third.
  3. Bloom the gelatin by sprinkling it over 2 tbsp of cold water; let sit for 5 minutes.
  4. Force the warm raspberry mixture through a fine-mesh sieve to remove seeds.
  5. Whisk the bloomed gelatin into the warm raspberry puree until dissolved. Let cool until lukewarm (approx. 85°F).
  6. In a chilled bowl, whip heavy cream, vanilla, and powdered sugar until stiff peaks form.
  7. Gently fold the raspberry puree into the whipped cream until no streaks remain.
  8. Portion into ramekins and chill for at least 30 minutes before serving.