Make and share this Passion Fruit and Blackberry Jellies With Lemon Verbena Cream recipe from Food.com.
Provided by Alia55
Categories Gelatin
Time 18h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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