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Passion Fruit And Blackberry Jellies With Lemon Verbena Cream

PASSION FRUIT AND BLACKBERRY JELLIES WITH LEMON VERBENA CREAM

pretty layered dessert. cooking time is chill time

Time: 1110 minutes

Steps:

  • passion fruit mixture: sprinkle gelatin over 1 / 4 cup water and let stand 2 minutes to soften
  • heat sugar and remaining cup water in heavy saucepan , over moderately high heat , stirring , until sugar is dissolved
  • add gelatin mixture and stir until dissolved
  • transfer mixture to a 1-quart glass bowl , then set in a large bowl of ice and cold water and stir frequently until cold but not set
  • stir in passion-fruit pure , chill until ready to use
  • blackberry mixture: sprinkle gelatin over 1 / 4 cup water and let stand 2 minutes to soften
  • heat sugar and remaining cup water in heavy saucepan , over moderately high heat , stirring , until sugar is dissolved
  • add gelatin mixture and stir until dissolved
  • transfer mixture to another 1-quart glass bowl , then set in a large bowl of ice and cold water and stir frequently until cold but not set
  • while gelatin mixture chills , pure blackberries in a food processor , then force through a fine-mesh sieve into a bowl , discarding seeds
  • stir lemon juice and 1 cup pure into chilled gelatin mixture , then chill until ready to use
  • assemble jellies: pour a 1 / 4 cup passion-fruit mixture into each glass , stand glasses in a wide pot
  • fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set
  • carefully pour 1 / 4 cup blackberry mixture on top of set passion-fruit jelly
  • add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set
  • repeat layers
  • when all layers are set , remove glasses from ice bath and chill , loosely covered with plastic wrap , 8 hours
  • lemon verbena cream :
  • combine lemon verbena with sugar in a small bowl , then gently bruise verbena with a pestle or wooden spoon
  • stir in cream and chill , stirring occasionally , 1 hour
  • pour through cleaned fine-mesh sieve into a larger bowl , pressing gently on solids
  • discard solids and chill cream , covered , until ready to serve
  • just before serving , beat cream with an electric mixer until it just holds soft peaks
  • spoon dollops of cream over jellies


Passion Fruit and Blackberry Jellies with Lemon Verbena Cream image

Number Of Ingredients: 8

Ingredients:

  1. unflavored gelatin
  2. water
  3. sugar
  4. passion fruit puree
  5. blackberries
  6. fresh lemon juice
  7. lemon verbena
  8. heavy cream


BLACKBERRY JELLY

This is the recipe I have been using for year. It comes from the Sure-jell pectin package. Here is how I do mine.

Recipe From food.com

Provided by Kathy in Fla

Time 50m

Yield 6-8 half pints

Steps:

  • FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
  • FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
  • Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.
  • Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
  • Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
  • Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
  • Remove from heat and skim off any foam.
  • Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.
  • Process in a hot water bath for 5 mins or use the inversion method.
  • NOTE: All instructions are included with pectin.
  • Save any left over juice for a second batch! Can add up to 1/2 cup of water to juice if needed to make exact measurement.
  • Have fun and enjoy!


Blackberry Jelly image

Number Of Ingredients: 6

Ingredients:

  • 4 cups blackberries
  • 4 cups water (or enough to cover berries)
  • 3 3/4 cups juice
  • 4 1/2 cups sugar
  • 1 (1 3/4 ounce) box dry pectin
  • 1/2 teaspoon butter (optional)


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