Step 1

Stir gelatin into 1/4 cup cold water to soften. Set aside.

Step 2

In a small saucepan, add raspberries, sugar and 1/4 cup water.  Heat until berries soften and being to break down.  Puree in blender.

Step 3

Remove seeds using a strainer if desired. Put back into saucepan. Add softened gelatin.  Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Cool to room temp (between 70-80 degrees F.).

Step 4

In a large bowl, whip cream to stiff peaks.  This is the stage right before cream turns to butter.  Be careful not to over whip.

Step 5

Once berry mixture is cooled adequately, carefully fold into cream.  Pour into serving dishes or chill and pipe into serving dishes.

Step 6

Chill for 4-24 hours before serving.