Passion Fruit and Blackberry Jellies With Lemon Verbena Cream Recipe

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Passion Fruit and Blackberry Jellies With Lemon Verbena Cream
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Ingredients
12
Count
Nutrition
2011
Calories
Total time
1021
Minutes
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Ingredients:

Directions:

  1. Passion Fruit mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
  2. Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
  3. Add gelatin mixture and stir until dissolved.
  4. 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.
  5. Stir in passion-fruit purée, chill until ready to use.
  6. Blackberry mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
  7. Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
  8. Add gelatin mixture and stir until dissolved.
  9. 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.
  10. While gelatin mixture chills, purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.
  11. Stir lemon juice and 1 cup purée into chilled gelatin mixture, then chill until ready to use.
  12. Assemble jellies: Pour a 1/4 cup passion-fruit mixture into each glass, stand glasses in a wide pot.
  13. Fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set (about 2 hours).
  14. Carefully pour 1/4 cup blackberry mixture on top of set passion-fruit jelly.
  15. Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set (about 2 hours).
  16. Repeat layers.
  17. When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).
  18. Lemon Verbena Cream (2 hours before serving):
  19. Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon.
  20. Stir in cream and chill, stirring occasionally, 1 hour.
  21. Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids.
  22. Discard solids and chill cream, covered, until ready to serve.
  23. Just before serving, beat cream with an electric mixer until it just holds soft peaks.
  24. Spoon dollops of cream over jellies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2011.24 Kcal (8421 kJ)
Calories from fat 35.08 Kcal
% Daily Value*
Total Fat 3.9g 6%
Cholesterol 13.99mg 5%
Sodium 6.41mg 0%
Potassium 13.35mg 0%
Total Carbs 425.91g 142%
Sugars 424.58g 1698%
Dietary Fiber 39.48g 158%
Protein 39.85g 80%
Vitamin C 909mg 1515%
Calcium 21mg 2%
Amount Per 100 g
Calories 49.2 Kcal (206 kJ)
Calories from fat 0.86 Kcal
% Daily Value*
Total Fat 0.1g 6%
Cholesterol 0.34mg 5%
Sodium 0.16mg 0%
Potassium 0.33mg 0%
Total Carbs 10.42g 142%
Sugars 10.39g 1698%
Dietary Fiber 0.97g 158%
Protein 0.97g 80%
Vitamin C 22.2mg 1515%
Calcium 0.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39.7
    Points
  • 48
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar

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