Fresh Raspberry Gelatin and Whipped Cream

• 3/4 cup sugar
• 3/4 cup water
• 1/2 bunch fresh mint, leaves removed from stems, rinsed well (about 1/2 cup)
• 1/2 cup white grape juice
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons unflavored gelatin (1/2 envelope)
• 1 6-ounce container fresh raspberries, rinsed
• 1/2 cup heavy cream
• 1 tablespoon confectioners sugar

1. Place a medium saucepan over high heat.
2. Add the sugar, water, and mint, and bring to a boil.
3. Reduce heat to medium; simmer 2 minutes, swirling the pan to dissolve the sugar.
4. Strain the mixture through a fine-mesh sieve into a small bowl; discard the mint.
5. 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.
6. Remove the bowl from the heat; add the mint syrup and berries, stirring with a wooden spoon to break some berries into pieces.
7. Divide the mixture among 4 6-ounce ramekins.
8. Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days.
9. 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.
10. Add the confectioners sugar, and continue beating until soft peaks return, 1 to 2 minutes.
11. To serve, spoon a dollop of whipped cream onto each serving.

sugar, water, fresh mint, white grape juice, lime juice, unflavored gelatin, fresh raspberries, heavy cream, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/fresh-raspberry-gelatin-and-whipped-cream-392795 (may not work)