Passion Fruit and Blackberry Jellies With Lemon Verbena Cream

Recipe by Alia55
READY IN: 18hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Passion Fruit mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
  • Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
  • Add gelatin mixture and stir until dissolved.
  • 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.
  • Stir in passion-fruit purée, chill until ready to use.
  • Blackberry mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
  • Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
  • Add gelatin mixture and stir until dissolved.
  • 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.
  • While gelatin mixture chills, purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.
  • Stir lemon juice and 1 cup purée into chilled gelatin mixture, then chill until ready to use.
  • Assemble jellies: Pour a 1/4 cup passion-fruit mixture into each glass, stand glasses in a wide pot.
  • 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).
  • Carefully pour 1/4 cup blackberry mixture on top of set passion-fruit jelly.
  • Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set (about 2 hours).
  • Repeat layers.
  • When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).
  • Lemon Verbena Cream (2 hours before serving):
  • Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon.
  • Stir in cream and chill, stirring occasionally, 1 hour.
  • Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids.
  • Discard solids and chill cream, covered, until ready to serve.
  • Just before serving, beat cream with an electric mixer until it just holds soft peaks.
  • Spoon dollops of cream over jellies.