Pimms Gelee With Raspberries And Fromage Blanc

• 16 ounces raspberries
• 1/4 cup, plus 2 tablespoons, sugar
• 2 teaspoons unflavored gelatin
• 1/2 cup Pimms or a sweet rose
• 1 tablespoon orange juice
• 1 cup fromage blanc

1. In a small saucepan, mix 10 ounces of the raspberries and 1/4 cup sugar.
2. Cook over medium heat until the sugar is dissolved and the raspberries are soft and breaking apart.
3. Let cool.
4. Soften the gelatin in 3 tablespoons of the Pimms.
5. In another small saucepan, combine the orange juice and the remaining Pimms.
6. Place over medium heat until very warm, then remove from heat and stir in the gelatin.
7. Place a fine-meshed sieve over the pan and pour in the raspberries and their juice.
8. Mash and press the raspberries to extract as much juice as possible.
9. Pour into a shallow dish and chill until firm.
10. Mix the fromage blanc with the remaining sugar.
11. Using a whisk or fork, stir the Pimms gelee until broken into small beads.
12. In each of 4 small tumblers, spoon a layer of Pimms gelee, using it all up.
13. Top with a layer of fromage blanc, followed by a layer of fresh raspberries.

raspberries, sugar, unflavored gelatin, orange juice, fromage blanc

Taken from cooking.nytimes.com/recipes/7946 (may not work)