Summer-berry Molds Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
7 1/2 cup: Blackberries and rasberries,
Plus one cup to garnish,
1/2 cup: Sugar,
3/4 cup: Port wine, ruby
1 1/2 tsp: Unflavored gelatin,
12: Meringue Discs, see Recipe
Directions:
Combine 6 1/4 cups berries and 6 tablespoons sugar in a medium bowl.
pour port over berries. Smash berries lightly with a fork; let stand
at room temperature for 1 hour. Pour intoa strainer over a bowl;
drain for 30 minutes. Set berry solids aside; pass juice through a
cheesecloth-lined strainer into a bowl. Pour 1/2 cup beryy juice into
top of a double boiler (not over heat). Sprinkle gelatin over; let
stand to soften, about 5 minutes. Set over simmering water, whisk
until gelatin dissolves, about 5 minutes. Remove from heat; add
remaining berryjuice. Divide 1 1/4 cups berries among six 6-ounce
ramekins. Pour gelatin mixture into ramekins over berries; cover with
plastic wrap; refrigerate until set, about 4 hours. Meanwhile, make
berry sauce: cook reserved berry solids, remaining 2 tablespoons
sugar and 1/4 cup water in a saucepan over medium heat, stirring
occassionally, 5 minutes. Press mixture through a sieve. To serve,
place a meringue on a plate. Unmold gelatin by dipping ramekin
briefly in hot water and running a knife tip around the edge; invert
onto meringue, and top with another meringue. Garnish with berries
and serve berry sauce on the side.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"date: Sat, 13 Jul 1996 07:12:31
~0500
Source from luhu.jp
pour port over berries. Smash berries lightly with a fork; let stand
at room temperature for 1 hour. Pour intoa strainer over a bowl;
drain for 30 minutes. Set berry solids aside; pass juice through a
cheesecloth-lined strainer into a bowl. Pour 1/2 cup beryy juice into
top of a double boiler (not over heat). Sprinkle gelatin over; let
stand to soften, about 5 minutes. Set over simmering water, whisk
until gelatin dissolves, about 5 minutes. Remove from heat; add
remaining berryjuice. Divide 1 1/4 cups berries among six 6-ounce
ramekins. Pour gelatin mixture into ramekins over berries; cover with
plastic wrap; refrigerate until set, about 4 hours. Meanwhile, make
berry sauce: cook reserved berry solids, remaining 2 tablespoons
sugar and 1/4 cup water in a saucepan over medium heat, stirring
occassionally, 5 minutes. Press mixture through a sieve. To serve,
place a meringue on a plate. Unmold gelatin by dipping ramekin
briefly in hot water and running a knife tip around the edge; invert
onto meringue, and top with another meringue. Garnish with berries
and serve berry sauce on the side.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"
~0500
Source from luhu.jp