Jiggling Fruit Mold With Berry Compote
Published May 13, 1997
- Total Time
- 1 hour 15 minutes plus chilling time
- Rating
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Ingredients
FOR THE FRUIT JELL
4 cups (2 pints) raspberries or strawberries, hulled and sliced
2 cups water
½ cup granulated sugar
Pinch of salt
4 sheets of gelatin or 1 tablespoon powdered unflavored gelatin
FOR THE FRUIT COMPOTE
3 cups (1 ½ pints) mixed berries like blueberries, blackberries, raspberries and strawberries
½ cup sugar
½ cup water
1 tablespoon finely grated orange rind
Pinch of salt
½ cup unsweetened heavy cream, whipped
Nutritional analysis per serving (4 servings)
79 grams carbs; 34 milligrams cholesterol; 432 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 13 grams fiber; 102 milligrams sodium; 8 grams protein; 63 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the fruit jell, put the berries, water, sugar and salt in a saucepan. Bring to a boil, stirring, and boil gently for 3 or 4 minutes. Remove from the heat, and set aside for an hour.
- Step 2
Line a fine-meshed sieve with a double layer of cheesecloth, and strain the cooked berries, pressing down gently so no pulp or seeds get into the liquid. Discard the pulp; there should be 2 cups of berry juice.
- Step 3
Soften the gelatin sheets in enough cold water to cover for about 5 minutes. If using powdered gelatin, sprinkle it over ¼ cup cold water, and allow to soften for 5 minutes.
- Step 4
Put the reserved berry juice in a saucepan. Squeeze out excess water from the gelatin sheets, and add them to the juice, or add all the softened powdered gelatin. Warm over low heat, stirring, until the gelatin dissolves.
- Step 5
Spray four ½-cup molds with flavorless oil. (You can use metal molds, ramekins or coffee cups.) Fill with the berry juice. Refrigerate, covered, for 4 hours or overnight.
- Step 6
To make the berry compote, put the 1 ½ pints of mixed berries in a saucepan with the water, sugar, orange rind and salt. Bring to a low boil, and cook, stirring, for 3 to 4 minutes until the fruit has almost dissolved and is syrupy. Remove from the heat, transfer to a bowl, cool, and refrigerate, covered, for 4 hours or overnight.
- Step 7
To serve, spoon berry compote onto four dessert plates. Dip the bottom of each mold into warm water, and unmold onto the compote. Put a dollop of whipped cream on the side of each, and serve.
Private Notes