• 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)


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
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
Sprinkle gelatin over; let stand to soften, about 5 minutes. Set over
simmering water, whisk until gelatin dissolves, about 5 minutes. Remove
heat; add remaining berryjuice. Divide 1 1/4 cups berries among six
ramekins. Pour gelatin mixture into ramekins over berries; cover with
wrap; refrigerate until set, about 4 hours. Meanwhile, make berry sauce:
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
invert onto meringue, and top with another meringue. Garnish with berries
serve berry sauce on the side.

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