Lemon Gelatin With Raspberries Recipes

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
• Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
• Spoon into 9-inch springform pan.
• Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
• Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

Steps:

• Puree thawed raspberries in syrup in processor. Pour raspberry mixture into strainer set over medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
• Pour grape juice into medium saucepan. Sprinkle gelatin over; let stand until softened, about 10 minutes. Stir over low heat just until warm and gelatin dissolves, about 1 minute. Remove from heat. Add strained raspberry mixture and lemon juice; whisk until blended. Stir in grapes and orange pieces. Divide mixture among eight 3/4-cup custard cups or ramekins. Chill until gelatin is set, at least 6 hours or overnight.
• Run small knife between gelatin and custard cups to loosen. Place small plate atop each custard cup; holding plate and custard cup firmly together, invert and gently shake to allow gelatin to settle onto plate. Garnish with fresh mint sprigs, if desired. Serve.

Steps:

• Drain raspberries, reserving syrup; set berries aside. In a bowl, dissolve gelatin in boiling water. Stir in the lemon juice and reserved raspberry syrup. Refrigerate until partially set. Add milk. Beat on high speed until thickened, about 4 minutes. Fold in reserved raspberries. Pour into a 2-qt. bowl. Refrigerate until set.

Steps:

• Remove all peel from lemons with a vegetable peeler. Boil peel and 1 3/4 cups water in a 2-quart saucepan until water is bright yellow, about 5 minutes. Remove from heat.
• Sprinkle gelatin over remaining 1/4 cup water in a small bowl and let stand 2 minutes to soften.
• Squeeze 2/3 cup lemon juice from lemons into a glass measure, then pour through a fine-mesh sieve into a bowl and stir in sugar until dissolved. Add water, then stir in gelatin mixture until dissolved.
• Pour about 1/4 cup lemon mixture into each glass and chill until set, about 2 hours. Reserve remaining lemon mixture at room temperature.
• Spoon some raspberries over each serving, then top with reserved lemon mixture and chill until set, about 3 hours more.