½ cup cold water
2 envelopes unflavored gelatin
3 ½ cups sweetened black current
or cran-raspberry juice*
2 tablespoons sugar*
3 cups raspberries, divided*
METHOD
Pour
the water into a large sauce pan.
Sprinkle the gelatin over the water and stir until evenly moistened. Let it
stand for 3 minutes.
Meanwhile,
combine the juice and sugar in a medium sauce pan and bring to a boil over
medium-high heat. Gradually stir this into the gelatin. Continue to pour and
stir until the gelatin is completely dissolved, about 2 to 3 minutes.
Refrigerate for 2 ½ + hours until it is slightly thickened and syrupy.
Place
a few raspberries on the bottom of a 3 quart glass dish. Pour a 1 inch layer
into this dish. Carefully arrange half of the raspberries on top of this layer,
and then refrigerate both dishes for 15 minutes. Carefully pour half of the
remaining gelatin over the layer of berries and arrange the remaining berries
on top of this layer. Cover these berries with the last of the gelatin and
refrigerate again until completely set, about 2 hours.
To
un-mold the gelatin, place the glass dish into a hot water bath for 3 to 4
minutes, place the serving dish on top of the 3 quart glass dish and flip the
whole thing over, dropping the gelatin onto the serving dish.
*Notes:
As far as the juice goes, I used raspberry wine instead, with even a bit of Zinfandel
to round out the required amount. The alcohol boiled off. Sugar:
be sure to taste the juice/sugar mixture to make sure it is sweet enough. Unsweetened
gelatin does not go far in the taste range. Berries: I used some blue berries
also just to add a bit of fun. As it was, the gelatin was darker than I thought
it would be and the blue berries were “hidden” until you tasted them.
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