INGREDIENTS

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