Free Recipe Summer-Berry Molds
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Summer-Berry Molds Recipe
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)
Summer-Berry Molds Preparation
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
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Summer-Berry Molds?
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