Crushed Berries with Hibiscus Jelly |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1 |
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The jelly here isn't the kind you spread on bread; it's a soft, lustrous gelatin-like Jell-O, but more delicate. Ingredients:
1/2 cup plus 2 tbsp. sugar |
1 cup dried hibiscus flowers |
3/4 teaspoon unflavored gelatin |
3 cups raspberries |
3 cups hulled sliced strawberries |
1 1/2 cups blackberries |
1 1/2 cups blueberries |
1/2 cup crème fraîche |
1 teaspoon finely ground grains of paradise* or 1/4 tsp. black pepper mixed with 1/4 tsp. ground cardamom |
Directions:
1. Make jelly: Bring 1 cup water and the sugar to a boil in a small heavy saucepan over high heat, stirring occasionally to help sugar dissolve. Remove from heat and stir in hibiscus flowers. Cover and steep 15 minutes, then strain syrup into a small bowl and discard flowers. Meanwhile, pour 1/4 cup water into another small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk warm flower syrup into softened gelatin until dissolved. Chill at least 6 hours and up to 3 days. Stir the jelly to loosen before using.
2. Crush berries: Right before serving, crush berries in a bowl with a fork, pastry blender, or potato masher.
3. Spoon berries into 8 dessert bowls. Stir jelly with a fork to loosen, then spoon over berries. Top each bowl with a spoonful of crème fraîche and a sprinkling of grains of paradise.
4. *Find hibiscus flowers (jamaica in Spanish) at Mexican markets. Grains of paradise look like black peppercorns but have a softer flavor that combines pepper with ginger, cardamom, coriander, and nutmeg. Find them online
5. Make-ahead & packing tips: Jelly, 1 to 3 days ahead; keep chilled in an airtight container. Crush berries at the beach.
6. Note: Nutritional analysis is per serving.
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