| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, June 1996 i |
6 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By : Martha Stewart Living, June 1996
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