| 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 16.7g
Fiber: 0g
Sugar: 16.6g
Protein: 0g