Grapefruit Mousse w Crushed Raspberries

In small saucepan over medium heat, combine grapefruit concentrate, sugar, salt and 1T of the lemon juice. Stir in dissolved gelatin and simmer 3 min, then whisk in lemon zest. Allow to cool and thicken slightly. Fold in whipped cream. Tie an oiled waxed paper “collar” around a 1 qt soufflé dish or fluted mold. Pour in mix and refrigerate until set, at least 2 hours. Just before serving, in small bowl, crush raspberries slightly and mix w remaining T lemon juice. Taste and add more sugar or juice if desired. Remove collar.

Grapefruit 0.75c frozen pink concentrate, thawed
Sugar 0.75c
Salt pinch
Gelatin, Unflavored 1 envelope, softened in 0.25c cold water
Lemon Zest 1 tsp
Heavy Cream 2c, whipped
Berries, Raspberries 1 pint