• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Summer-Berry Molds

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 7 1/2 c Blackberries and rasberries
  • Plus one cup to garnish
  • 1/2 c Sugar
  • 3/4 c Port wine -- ruby
  • 1 1/2 ts 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?