Makes 6 servings
- 3 tablespoon lemon juice
- 1¹⁄₈ teaspoons powdered gelatin
- 2½ cups raspberries, divided
- ¼ cup + 1 tablespoon granulated sugar
- 1 cup cold heavy cream
- 6 prepared meringue cups
- ½ cup semisweet chocolate chips, melted
Place lemon juice in a small bowl; sprinkle with gelatin. Let stand 3 minutes to soften gelatin.
Reserving ½ cup raspberries for garnish, in a blender, puree 2 cups raspberries until smooth. Pour through a fine-mesh sieve into a measuring cup, pressing on solids; discard solids.
In a small saucepan, combine raspberry puree and ¼ cup of the sugar. Cook over medium heat until bubbles form at edge. Add gelatin mixture; cook 1 minute, stirring constantly, or just until gelatin dissolves. Transfer to a small bowl; cool to room temperature, about 20 minutes.
In a large bowl, beat cream and 1 tablespoon sugar on medium-high speed of electric mixer until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Chill 30 minutes.
Spoon chocolate into meringue cups. Fill with berry mixture. Garnish with berries.