Fresh Raspberry Gelatin and Whipped Cream

Preparation

1. Step 1

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

   Step 2

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

   Step 3

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