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Directions:
In medium bowl, gently whisk together gelatin and tea until gelatin is no longer granular. Refrigerate until gelatin is as thick as raw egg whites, about 1 to 1-1/2 hours. Fold in raspberries Rinse a 3 to 4 cup bowl or mold with clod water and then shake out excess.
Pour in gelatin mixture and refrigerate until set, about 3 hours. Dip bowl for a few seconds into very hot water, then invert onto a plate or serve from bowl.
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