The Washington Post, August 27, 2008
Years ago, Jello-O made a dessert that separated into three layers as it set. This version re-creates it using real fruit, and takes about 2 hours to prepare, start to finish. Be sure to use strawberries that have been frozen, because their sugars become more concentrated. Or use fresh strawberries that are very ripe.
6 servings
Ingredients:
Directions:
Have ready 6 large martini glasses. Fill a large bowl with ice and cold water to form an ice bath.
Combine 1/2 cup of the cranberry juice cocktail with the gelatin in a small bowl, stirring to dissolve the gelatin.
Combine the remaining 2 cups of cranberry juice cocktail, the strawberries, raspberries, sugar and lime juice in a medium nonreactive saucepan over medium-high heat; stir to mix well. Bring to a boil, then reduce the heat to medium and cook for about 3 minutes, or until the strawberries have softened. Use the back of a spoon to lightly crush the berries. Taste and add sugar as necessary. Remove from the heat.
Add the gelatin-juice mixture, stirring until it is completely dissolved. Use a fine-mesh strainer to strain the mixture, reserving 2 cups' worth. Transfer the remaining liquid and berries to a food processor or blender.
For the first layer: Cool the 2 cups of reserved mixture over an ice bath, until it is syrupy and just starts to gel (about 7 minutes). Pour 1/3 cup into each martini glass and refrigerate to set (about 20 minutes).
For the second layer: Pulse the berry mixture in the food processor or blender several times, then force the puree through a fine-mesh strainer, discarding the solids.
Once the first layers in all 6 glasses have set, top them with 1/3 cup of the berry puree. There should be some berry puree left over. Return the glasses to the refrigerator for the second layer to set (about 30 minutes).
For the third layer: Place the heavy cream in a medium mixing bowl; use a whisk to beat until soft peaks form.
Process or blend the leftover berry puree for 1 full minute, until frothy and lightened in color. Whisk half of the frothy puree into the whipped cream to create a loose mixture, then gently fold in the remaining half of the frothy puree. Divide the cream among the glasses, smoothing the tops. Refrigerate for 30 minutes, until set. Just before serving, garnish with mint sprigs.
From Chef on Call columnist David Hagedorn.
287 calories, 4g fat, 2g saturated fat, 14mg cholesterol, 22mg sodium, 59g carbohydrates, 5g dietary fiber, n/a sugar, 8g protein.
