Ingredients
2
envelopes unflavored gelatin
3/4
cup lemon juice
1/2
cup boiling water
1/2
cup sugar
2
tablespoons grated lemon peel
4
cups whipping (heavy) cream
1/3
cup sugar
2
packages (10 ounces each) frozen raspberries in syrup, thawed
Preparation
Lightly brush 8-cup mold with vegetable oil. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.
Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm. Serve with raspberries.
