Ingredients:

  • 2 cups fresh raspberries (250g)
  • 0.5 cup granulated sugar (100g)
  • 1 tablespoon lemon juice (15ml)
  • 1.5 teaspoons unflavored gelatin powder (5g)
  • 2 tablespoons cold water (30ml)
  • 1 cup heavy whipping cream, minimum 36% fat (240ml)

Instructions:

  1. Sprinkle the 5g of gelatin over 30ml of cold water in a small bowl. Note: This prevents clumps from forming later.
  2. Place 250g of raspberries, 100g sugar, and 15ml lemon juice in a saucepan over medium heat.
  3. Stir frequently for 5-8 minutes until the berries have completely collapsed and look syrupy.
  4. Press the hot mixture through your fine mesh sieve into a clean bowl.
  5. Add the bloomed gelatin to the warm raspberry puree immediately. Note: The residual heat is enough to melt it without boiling.
  6. Let the puree sit at room temperature for about 20 minutes until it feels cool to the touch but hasn't started to jigle.
  7. In a chilled bowl, beat the 240ml of heavy cream until it reaches firm, stiff peaks.
  8. Take a large spoonful of whipped cream and stir it vigorously into the raspberry puree. Note: This lightens the base so the rest of the cream doesn't deflate.
  9. Gently fold the remaining cream into the base using a figure eight motion until no white streaks remain.
  10. Divide into 4 portions and refrigerate for at least 2 hours until the surface is firm and bouncy to a light touch.