1/4 cup sugar
1/4 cup water
1 ripe mango
6 ounces frozen raspberries, thawed or fresh
6 ounces strawberries, frozen or fresh
1 package unflavored gelatin
2 tablespoons water
12 ounces heavy cream
4 ounces heavy cream
1/2 teaspoon vanilla
2 teaspoons sugar
Fresh berries, for garnish
Put the sugar and water in a medium saucepan and bring to a boil to make a simple syrup. Set aside.
Peel and chop the mango. Combine the raspberries, strawberries and mango. Using a food processor or food mill, mash fruit into a puree, saving juice and pulp into a saucepan. Add Simple Syrup to this and simmer about 5 minutes.
Dissolve gelatin in 2 tablespoons water and add to berry mixture. Stir well to blend. (Do not dissolve gelatin ahead of time.)
Remove from heat, strain through a fine-meshed sieve and place in a bowl, set in a larger bowl of ice to cool. Stir until thick. (Refrigerator will work also.)
Whip the 12 ounces of heavy cream until soft peaks form. Fold in whipped cream to the fruit mixture, 1/4 at a time. Put into pastry bag and squeeze in a swirl into stem glass. Whip remaining heavy cream. Add 1/2 teaspoon vanilla and 2 teaspoons sugar. Garnish with extra 1/2 cup whipped cream and a berry.
Makes 6-8 stemware glasses, makes more using ramekins.