Ingredients
1/2
cup fresh raspberries
1/2
cup fresh blueberries
1/2
cup fresh blackberries
1
envelope unflavored gelatin
3
tablespoons granulated sugar
1/4
cup boiling water
3/4
cup chilled ginger ale
1/2
cup whipping cream
1
tablespoon granulated or powdered sugar
1/2
teaspoon vanilla, if desired
4
sprigs fresh mint
Preparation
Spray 4 (1/2-cup) custard cups or ramekins with cooking spray. Place cups on cookie sheet. In small bowl, gently toss the berries. Divide mixture evenly among cups.
In medium bowl, stir together gelatin and 3 tablespoons sugar with whisk. Add boiling water; stir with whisk until gelatin is completely dissolved. Add ginger ale; stir until well blended. Pour gelatin over berries in each cup (cups will be full). Refrigerate 2 hours or until set.
In chilled medium bowl, beat whipping cream, 1 tablespoon sugar and the vanilla with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form.
To serve, unmold each gelatin cup onto dessert plate; top each with 1/4 cup whipped cream. Garnish with mint.
