Active Time

　　20 min

　　Total Time

　　6 1/2 hr

　　Though these 1/4-cup dessert portions may seem small, you wouldn't want them any larger — they're extremely rich.

Ingredients

　　1 envelope unflavored gelatin (about 1 tablespoon)

　　1/2 cup sweet Sherry or brandy

　　2 cups plus 2 tablespoons heavy cream

　　1/3 cup sugar

　　1 teaspoon finely grated fresh lemon zest

　　Garnish: fresh raspberries

　　Sprinkle gelatin over Sherry in a small bowl to soften. Heat cream, sugar, and zest, stirring until sugar is dissolved, and remove from heat. Stir in gelatin mixture until dissolved. Pour through a fine sieve into a large glass measure and pour into 8 (1/4-cup) molds. Cool flummeries completely and chill, covered, 6 hours. To unmold flummeries, dip molds, 1 at a time, into a bowl of hot water 2 seconds and gently pull edges away from molds with your fingertips. Invert desserts onto plates.

　　Cooks' note:

　　• Flummeries keep (in molds), covered and chilled, 1 week.