2 pounds Seedless raspberry purée
8 ounces Granulated sugar
1 ounce Sheet gelatin, softened
Yield: 2 1/2 pounds
1. Heat the purée to 120°F (49°C). Add the sugar and stir until it dissolves.

2. Add the softened sheet gelatin to the warm purée. Stir the mixture until the gelatin dissolves. Immediately pour the mixture in the appropriate mold required as indicated in the formula. Chill or freeze until firm.

3. Yield: 2 lb. 8 oz.