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Red Summer Fruit Molded Gelatin




Source of Recipe


Marla


Recipe Introduction


Dark, ruby red with a vibrant berry flavor, this light and refreshing dessert is a perfect ending to a summertime meal. I have a collection of vintage individual metal gelatin molds, and I like to make this gelatin using three different kinds of patterns. I unmold each one onto a silver serving tray garnished with fresh leaves and more berries, and a bowl of softly whipped cream next to it for guests to dollop on themselves.




List of Ingredients




Red Summer Fruit Molded Gelatin



2 cups fresh or frozen (thawed) un-pitted tart cherries
2 cups fresh or frozen (thawed) raspberries
2 cups fresh or frozen (thawed) red currants
Juice of 2 lemons
2 cups sugar
2 cups water
Two 1/4-ounce packages unflavored gelatin



Recipe




1. Combine the fruit, lemon juice, sugar, and 1 1/2 cups of the water in a large saucepan over medium heat. Bring to a boil and continue to boil until the cherries begin to lose their color and the skins crack, about 10 minutes. Remove from the heat.

2. Sprinkle the gelatin over the remaining 1/2 cup of water in a small bowl and let sit until the gelatin is soaked through. Strain the fruit and cooking liquid into a metal bowl, pressing lightly on the fruit to release more juice; discard the solids. Stir the gelatin mixture into the hot juice to dissolve the gelatin.

3. Rinse out a 2-quart mold or 12 individual 3/4-cup molds with cold water. Spoon the hot juice into the 2-quart mold or use a 1/2-cup measure to fill each individual mold two thirds of the way full. Cover with plastic wrap and chill until firm, 2 to 3 hours.

3. To serve, dip the mold(s) into a pan of warm water to loosen the bottom and sides and turn out onto a serving plate

Makes 12 servings