Ingredients
1 can sliced mango
1 package mango gelatin
2 c. boiling water
5 oz. raspberries
1 package raspberry gelatin
1 c. cold water
1 1/4 c. heavy cream
Preparation
Step 1Drain mango in sieve over small bowl; reserve liquid. Measure 1/4 cup mango slices and reserve. Divide remaining mango slices among eight 6-ounce glasses.Step 2Combine mango gelatin with 1 cup of the boiling water in medium pitcher, stirring until it dissolves; stir gelatin into reserved mango liquid. Divide evenly among glasses over mango, cover; refrigerate about 2 hours or until gelatin sets.Step 3Divide raspberries among glasses over gelatin. Combine raspberry gelatin and remaining cup of the boiling water in medium pitcher, stirring until it dissolves; stir in the cold water. Divide evenly among glasses over raspberries. Cover; refrigerate about 2 hours or until gelatin sets.Step 4Beat cream in small bowl with electric mixer until soft peaks form. Using rubber spatula, spread equally among glasses; top with reserved mango.
From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!
