Ingredients

1 tsp. Gelatin
1/4 cup water
2 cups raspberries, plus more for garnish
1/3 cup sugar
2 Tbs Sugar
pinch of salt
1 cup heavy cream

Directions

1. In small mixing bowl, combine gelatin with water. set aside and let gelatin bloom, about 5 min.

2. In blender, puree 2 cups raspberries. press puree through mesh strainer to remove seeds.

3. In small saucepan over medium heat, combine raspberry puree and 1/3 cup sugar and pinch of salt. Cook, stirring frequently, until sugar is dissolved and mixture thickens slightly, about 5 minutes. Whisk in gelatin. Transfer to bowl and refrigerate until cool, about 30 min.

4. In large bowl, use hand mixer to whip heavy cream and remaining 2 Tbs sugar until stiff peaks form. Add 1/4 of whipped cream to raspberry mixture and whisk thoroughly; then add raspberry mixture to remaining whipped cream. Fold gently until few streaks remain. Divide evenly among 6 servings cups. Chill at least 2 hours and serve. Top with raspberries.