• Puree the raspberries in a food processor.
  2 ½ cups fresh raspberries
• Strain through a fine meshed sieve. Use the bottom of a soup ladle to easily push the juice through the sieve.
• Place strained raspberries into a bowl.
• Mix in sugar and lemon juice. Stir until the sugar has completely dissolved.
  ½ cup sugar, 1 tablespoon lemon juice
• Place cold water in a small saucepan. Sprinkle gelatin over the water. Stir in and let set for 1-2 minutes. The gelatin will thicken. This is a process called blooming and you want to make certain you do this before heating it.
  ¼ cup cold water, 2 ½ teaspoons unflavored gelatin
• Place saucepan over medium-low heat and heat just until the gelatin becomes clean and everything is liquid. Do not bring to a boil. Keep a close eye on the mixture because this will happen quickly.
• Allow gelatin to cool for 1-2 minutes and then pour into raspberry mixture. Stir well.
• Add whipping cream and mix together with an electric mixer just until the mixture starts to thicken. Droplets of the mixture should hold their shape and slowly melt away.
  1 ½ cups heavy whipping cream
• Pour into serving dishes, cover and refrigerate for at least 1 hour until fully chilled.

Whipped Cream Topping

• Whip the remaining whipping cream until soft peaks have formed. Stir in sugar. If you prefer a sweeter whipped cream, add sugar to your liking. ½
  ½ cup heavy whipping cream, 1 tablespoon sugar
• Serve with a dollop of whipped cream, fresh raspberries, and a mint leaf.