Ingredients

16 oz Mascarpone
6 T powdered sugar
1 c whipping cream
2 t unflavored gelatin
6 T cold water
1 t almond extract
2 (12) oz packages frozen sweetened red raspberries
2 T Chambord (Black raspberry liqueur may be substituted)

Directions

1. One-half hour before preparation, remove mascarpone from refrigerator and allow to soften at room temperature.
2. Blend with powdered sugar. Set aside.
3. Whip cream in narrow chilled bowl with chilled beaters until stiff. Set aside.
4. In a small heat-proof cup, sprinkle gelatin over cold water and allow to soften for 3 minutes.
5. Place cup in bowl or pan of very hot water and stir until gelatin is completely dissolved.
6. Whisk together the gelatin, sweetened mascarpone and extract until blended and smooth.
7. Gently fold in whipped cream.
8. Turn into 1/2 cup molds that have been lined with cheesecloth. Refrigerate at least 4 hours. May be made 24 hours ahead if covered with plastic wrap.

9. To make sauce, thaw berries and process in food processor until pureed.
10. Strain through a fine sieve. Stir in liqueur. Cover and refrigerate until serving time. (Best if made 24 – 48 hours ahead.)

11. Gently remove from molds and invert onto dessert plates, gently peeling away cheesecloth in the process.
12. Spoon red raspberry sauce liberally around edges and over top of dessert.
13. Garnish with chocolate leaves and whole raspberries. Pass extra sauce around the table.