1 (3 ounce) box raspberry gelatin
2 cups scalding hot English breakfast tea
1 cup (6 ounces) fresh raspberries
1 tablespoon crystallized ginger (do not use
    fresh ginger), finely minced

In a medium bowl, gently whisk together gelatin and tea until gelatin is no longer granular. Refrigerate until the gelatin is thick as raw egg white, 1 to 1 1/2 hours.

Fold in raspberries and crystallized ginger. Pour into a prepared 3- to 4-cup mold, or individual glasses or cups, and refrigerate until set, about 3 hours.

Serves 4 to 6.