3 pints fresh raspberries
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
1 cup heavy cream
1. Reserve the six best raspberries for garnish.
2. Press the remaining berries through a fine sieve to eliminate seeds. Add sugar to taste. They should be tart. Chill in refrigerator.
3. Stir in gelatine in one-quarter cup water and dissolve over hot water. Add gelatin to raspberry puree and stir well. Put in refrigerator and when it starts to set, stir again, then let set. Just before serving, whip cream. When cream is three-quarters whipped, whip in the raspberry sauce. Spoon into dessert glasses with one raspberry on top and serve.
Yield: Six servings.