Mixed Berry Mousse & Gelée Verrines

10 ounces raspberries

10 ounces blackberries

10 ounces blueberries

8 ounces strawberries

½ cup sugar

1 tablespoon plus 1 ¾ teaspoons gelatin

¼ cup plus 2 tablespoons Chambord

1 cup heavy cream

 

Puree the berries in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Divide evenly among 2 large bowls.

 

Stir ¼ cup of the sugar into ½ of the berry puree. Slowly sprinkle 2 ½ teaspoons of the gelatin over ¼ cup of the Chambord. Place the bowl of the gelatin mixture over a small pan of simmering water and heat until melted. Stir into the berry mixture. Whip the cream to stiff peaks. Stir 1/3 of the cream into the berry mixture, then fold in the remaining cream. Divide the mixture among 6 dessert cups. Refrigerate for about an hour, or until set.

 

Stir the remaining ¼ cup of sugar and 2 tablespoons of Chambord into the remaining ½ of the berry puree. Measure ¼ cup of water into a small bowl and slowly sprinkle over the remaining 2 ¼ teaspoons of gelatin. Place the bowl of gelatin over a small pan of simmering water and heat until melted. Stir into the berry mixture. Divide among the dessert cups. Refrigerate for about an hour, or until set.

 

Serves 6. Serve topped with additional fresh berries, if desired. Can be made up to a day ahead of time and kept covered with plastic wrap in the refrigerator.

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