- 1 tablespoon unflavored gelatin
- 2 cups whole milk
- 5 tablespoons sugar, divided
- 1/8 teaspoon almond extract
- 2 cups fresh raspberries, rinsed very well
- 8 mint leaves, for Garnish
- In a small bowl, place ¼ cup water and the unflavored gelatin and stir well to mix.
- In a saucepan, place the milk and 1 tablespoon sugar and heat to hot, but not boiling. Pour the gelatin mixture over and stir until the gelatin dissolves. Stir in the almond extract and remove from the heat.
- Pour the mixture into a 9-inch square glass pan. Cover with plastic wrap and chill until firm, about 4 hours or longer.
- Rinse the raspberries with cold water and drain very well. In a blender or food processor, place the raspberries and the remaining 4 tablespoons sugar and blend until smooth. Strain through a colander to remove the seeds. Pour the sauce on a serving plate and place in the refrigerator to chill.
- Before serving, cut the gelatin into 1-inch diamond-shaped pieces and place on top of the raspberry sauce. Garnish with mint leaves and serve.