Friday, June 27, 2008
An easy but impressive-looking fruit dessert, especially when decorated with extra whipped cream and whole blackberries. Recipe serves 4.
4 ounces (125 g) frozen blackberries
1/4 cup sugar
1/4 cup orange juice
1/2 teaspoon grated orange rind
3 1/2 ounce (100 g) packet blackberry jelly crystals
1/2 cup thickened cream
1 tablespoon icing sugar
1. Combine blackberries with sugar and orange juice in a small saucepan. Bring to boil; reduce heat, simmer, uncovered, for about 1 minute (or microwave on High for about 3 minutes). Stir in rind; cool.
2. Make jelly according to instructions on packet; cool, refrigerate for about 15 minutes or until very thick, but not set. Beat cream and icing sugar in large bowl until soft peaks form. Gently fold cream into jelly.
3. Divide blackberry mixture evenly among 4 glasses, top with jelly mixture, cover, refrigerate for about 1 hour or overnight.