AAAhhh, they are talking about gelatin sheets! I don't have the sheet I only use the box that has little packs in it. I'll share my recipe that way you can see how much gelatin I use.
1- 12oz. of frozen berries
2T. sugar
1c. heavy cream
2T. water
2T. raspberry liquor ( I don't use the liquor I use water)
2 tsp. unflavored gelatin
1/4 c. sugar
Place the frozen berries in the bowl of a food procesor and sprinkle them with 2T. sugar set aside to defrost. Pour the cream into a bowl and whip until soft peak, refridge. until ready to use.
Combine the water and liquor (or water like I use) in a small bowl, sprinkle with the powdered gelatin and set aside. When the berries are soft, process until smooth. You will need to press through a mesh strainer with the back of a heavy spoon to remove the seeds. If I make strawberry mousse I don't remove the seeds if I do raspberry or blackberry then I take the seeds out. Make sure you have 1c. of this syrup. Pour 1/4 c.(set the rest aside, you'll be using it) of the syrup in a small saucepan and add the 1/4c. sugar. Put on med. heat and stir until the sugar is dissolved. Remove it from the heat and then add the gelatin that was dissolved. Really give this a good stir.
Pour the fruit/gelatin mixture into a bowl and add the rest of the reserved berry syrup. Set over a large bowl with ice in it. Give this mixture a whisk every few minutes and you'll see it becoming thick. When it it nice and cold take your whipped cream out of the fridge and fold in the berry mixture. Then put that back in the fridge and let it set up a bit before you use it.
I hope this helps you.
Chrissy
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