Passion Fruit And Blackberry Jellies With Lemon Verbena Cream - cooking recipe

Ingredients

Passion Fruit mixture
1 1/2 teaspoons unflavored gelatin
1 1/4 cups water
1/2 cup sugar
1 cup passion fruit puree
Blackberry mixture
1 1/2 teaspoons unflavored gelatin
1 cup water
1 cup sugar
11 blackberries
2 tablespoons fresh lemon juice
Lemon verbena cream
3 tablespoons lemon verbena, chopped
1/2 tablespoon sugar
1/2 cup heavy cream

Preparation

Passion Fruit mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
Add gelatin mixture and stir until dissolved.
Transfer mixture to a 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.
Stir in passion-fruit puree, chill until ready to use.
Blackberry mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
Add gelatin mixture and stir until dissolved.
Transfer mixture to another 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.
While gelatin mixture chills, puree blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.
Stir lemon juice and 1 cup puree into chilled gelatin mixture, then chill until ready to use.
Assemble jellies: Pour a 1/4 cup passion-fruit mixture into each glass, stand glasses in a wide pot.
Fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set (about 2 hours).
Carefully pour 1/4 cup blackberry mixture on top of set passion-fruit jelly.
Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set (about 2 hours).
Repeat layers.
When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).
Lemon Verbena Cream (2 hours before serving):
Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon.
Stir in cream and chill, stirring occasionally, 1 hour.
Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids.
Discard solids and chill cream, covered, until ready to serve.
Just before serving, beat cream with an electric mixer until it just holds soft peaks.
Spoon dollops of cream over jellies.