Passion Fruit And Blackberry Jellies With Lemon Verbena Cream

Total Time: 18 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 17 hrs

Ingredients

• Servings: 6
• 1 1/2 teaspoons unflavored gelatin
• 1 1/4 cups water
• 1/2 cup sugar
• 1 cup passion fruit puree
• 1 1/2 teaspoons unflavored gelatin
• 1 cup water
• 1 cup sugar
• 11 blackberries
• 2 tablespoons fresh lemon juice
• 3 tablespoons lemon verbena, chopped
• 1/2 tablespoon sugar
• 1/2 cup heavy cream

Recipe

• 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.