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Raspberry Jelly: Place the frozen raspberries
and sugar in a heatproof bowl over a saucepan of simmering water. Cover
the bowl with a piece of aluminum foil and heat the berries, stirring
occasionally, for about 30 - 40 minutes, or until the berries are soft and have
released their juices. Then, remove the berries from the heat and press them
through a fine meshed strainer suspended over a large measuring cup. All that
should be left in the strainer is raspberry seeds. You need 1 1/4 cups (300 ml)
of raspberry juice so add water, if necessary, to get that amount.
Meanwhile, in a small bowl soften
the gelatin in 1/4 cup (60 ml) of cold water. Let this mixture sit for 5 -
10 minutes. Meanwhile heat the raspberry juice until hot, stirring
constantly. Stir the softened gelatin into the heated raspberry juice
until the gelatin particles have completely dissolved. If necessary, return
the saucepan to the stove and stir over low heat until you no longer see any
gelatin particles. Let the raspberry jelly cool slightly and then take half of the jelly
and divide it evenly between four - 1 cup (240 ml) serving glasses. Place
in the refrigerator to set for about one hour or until firm.
Meanwhile, make the Panna Cotta. Place
the gelatin and cold milk in a small bowl and let this mixture sit for about 5 -
10 minutes. Meanwhile, combine the cream and sugar in a saucepan and bring it to
a boil, stirring to dissolve the powdered sugar. Once the cream is very hot,
remove the saucepan from the heat and stir in the gelatin mixture and
vanilla. Stir until the gelatin has completely dissolved. If necessary, return
the saucepan to the stove and stir over low heat until you no longer see any
gelatin particles. Remove from heat and let stand, stirring occasionally,
until cool but not set. Take half of the Panna Cotta and divide it evenly
between the four serving glasses (pouring it on top of the raspberry jelly).
Refrigerate until set, about one hour. Repeat with another layer of raspberry
jelly and then another layer of Panna Cotta. If either the raspberry jelly or
Panna Cotta becomes too firm, set over a saucepan of simmering water until
softened.
To serve; top each parfait with
fresh raspberries and blueberries.
Makes 4 - one cup (240 ml) servings.
References:
Alexander, Stephanie. 'The
Cook's Companion'. Lantern. A Penguin Group. Victoria: 2003.
Gold, Rozanne. 'Desserts 1-2-3'.
Stewart, Tabori & Chang. New York: 2002.
Grigson, Jane. 'Jane Grigson's
Fruit Book'. Penguin Books. London: 1982.
Killeen, Johanne and Germon,
George. 'Cucina Simptica'. Harper Collins Publishers. New York: 1991.
Martha Stewart Living Magazine.
July 2006 Issue. |
