JIGGLING FRUIT MOLD WITH BERRY COMPOTE

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Jiggling Fruit Mold With Berry Compote image

Provided by Suzanne Hamlin

Categories     dessert, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

4 cups (2 pints) raspberries or strawberries, hulled and sliced
2 cups water
1/2 cup granulated sugar
Pinch of salt
4 sheets of gelatin or 1 tablespoon powdered unflavored gelatin
3 cups (1 1/2 pints) mixed berries like blueberries, blackberries, raspberries and strawberries
1/2 cup sugar
1/2 cup water
1 tablespoon finely grated orange rind
Pinch of salt
1/2 cup unsweetened heavy cream, whipped

Steps:

  • To make the fruit jell, put the berries, water, sugar and salt in a saucepan. Bring to a boil, stirring, and boil gently for 3 or 4 minutes. Remove from the heat, and set aside for an hour.
  • Line a fine-meshed sieve with a double layer of cheesecloth, and strain the cooked berries, pressing down gently so no pulp or seeds get into the liquid. Discard the pulp; there should be 2 cups of berry juice.
  • Soften the gelatin sheets in enough cold water to cover for about 5 minutes. If using powdered gelatin, sprinkle it over 1/4 cup cold water, and allow to soften for 5 minutes.
  • Put the reserved berry juice in a saucepan. Squeeze out excess water from the gelatin sheets, and add them to the juice, or add all the softened powdered gelatin. Warm over low heat, stirring, until the gelatin dissolves.
  • Spray four 1/2-cup molds with flavorless oil. (You can use metal molds, ramekins or coffee cups.) Fill with the berry juice. Refrigerate, covered, for 4 hours or overnight.
  • To make the berry compote, put the 1 1/2 pints of mixed berries in a saucepan with the water, sugar, orange rind and salt. Bring to a low boil, and cook, stirring, for 3 to 4 minutes until the fruit has almost dissolved and is syrupy. Remove from the heat, transfer to a bowl, cool, and refrigerate, covered, for 4 hours or overnight.
  • To serve, spoon berry compote onto four dessert plates. Dip the bottom of each mold into warm water, and unmold onto the compote. Put a dollop of whipped cream on the side of each, and serve.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 12 grams, Fiber 13 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 177 milligrams, Sugar 63 grams

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