Summer-berry molds

6 Servings

Ingredients

Quantity Ingredient
7½ cup Blackberries and rasberries
Plus one cup to garnish
½ cup Sugar
¾ cup Port wine -- ruby
1½ teaspoon Unflavored gelatin
12 Meringue Discs (see Recipe)

Directions

Combine 6¼ 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 ½ 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 ¼ 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 ¼ 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.

Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500

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