Chilled Blackberry Parfaits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Here's a sophisticated combination of homemade blackberry gelatin layered with vanilla cream. Make the gelatin at least one day ahead so that it has time to set. Ingredients:
9 cups fresh blackberries (about eight 1/2-pint baskets) or frozen (about 40 ounces), thawed |
1 cup plus 7 tablespoons white grape juice |
1 cup plus 4 tablespoons sugar |
1/2 teaspoon grated lemon peel |
5 teaspoons unflavored gelatin |
vanilla whipped cream |
fresh mint sprigs |
Directions:
1. Puree 6 cups blackberries in processor. Pour puree into fine strainer set over 4-cup measuring cup. Press on solids to extract as much juice as possible. Discard solids in strainer. Measure 3 cups puree (reserve any remaining puree for another use). Stir 1 cup grape juice, 1 cup sugar and lemon peel into blackberry puree.
2. Pour remaining 7 tablespoons grape juice into small saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Stir gelatin mixture over medium-low heat until gelatin dissolves, about 1 minute (do not boil). Gradually whisk warm gelatin mixture into puree mixture. Transfer to 8 x 8 x 2-inch glass baking dish. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep chilled.)
3. Mix remaining 3 cups blackberries and 4 tablespoons sugar in medium bowl. Let stand at room temperature at least 1 hour and up to 3 hours, tossing occasionally.
4. Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wine glasses. Top with a few sweetened blackberries. Spoon about 1/3 cup Vanilla Whipped Cream over. Repeat layering. Top with a few more berries. Garnish with mint and serve.
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