Passion Fruit & Blackberry Jellies With Lemon Verbena Cream

6
Servings
15m
Prep Time
17m
Cook Time
32m
Ready In

Recipe: #28303

October 02, 2017



"Pretty layered dessert. Cooking time is chill time"

Original recipe yields 6 servings
OK
  • FOR PASSION FRUIT MIXTURE
  • FOR BLACKBERRY MIXTURE
  • FOR LEMON VERBENA CREAM

Nutritional

  • Serving Size: 1 (219.7 g)
  • Calories 284.6
  • Total Fat - 4.1 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 13.7 mg
  • Sodium - 20.3 mg
  • Total Carbohydrate - 64.4 g
  • Dietary Fiber - 4.7 g
  • Sugars - 57.7 g
  • Protein - 1.3 g
  • Calcium - 17.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0 mg

Step 1

Passion Fruit mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.

Step 2

Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.

Step 3

Add gelatin mixture and stir until dissolved.

Step 4

Transfer mixture to a 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.

Step 5

Stir in passion-fruit purée, chill until ready to use.

Step 6

Blackberry mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.

Step 7

Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.

Step 8

Add gelatin mixture and stir until dissolved.

Step 9

Transfer mixture to another 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.

Step 10

While gelatin mixture chills, purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.

Step 11

Stir lemon juice and 1 cup purée into chilled gelatin mixture, then chill until ready to use.

Step 12

Assemble jellies: Pour a 1/4 cup passion-fruit mixture into each glass, stand glasses in a wide pot.

Step 13

Fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set (about 2 hours).

Step 14

Carefully pour 1/4 cup blackberry mixture on top of set passion-fruit jelly.

Step 15

Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set (about 2 hours).

Step 16

Repeat layers.

Step 17

When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).

Step 18

Lemon Verbena Cream (2 hours before serving):

Step 19

Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon.

Step 20

Stir in cream and chill, stirring occasionally, 1 hour.

Step 21

Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids.

Step 22

Discard solids and chill cream, covered, until ready to serve.

Step 23

Just before serving, beat cream with an electric mixer until it just holds soft peaks.

Step 24

Spoon dollops of cream over jellies.

Tips & Variations


No special items needed.

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