Name: Passion-Fruit and Blackberry Jellies with Lemon Verbena Cream
Yield: Makes 6 servings
Ingredients: 1 1/2 teaspoons unflavored gelatin (from a 1/4-oz envelope); 1 1/4 cups water; 1/2 cup sugar; 1 cup thawed passion-fruit purée (from a 14-oz frozen package); 1 1/2 teaspoons unflavored gelatin (from a 1/4-oz envelope); 1 cup water; 1 cup sugar; 11 to 12 oz blackberries (2 1/2 cups); 2 tablespoons fresh lemon juice; 3 tablespoons chopped fresh lemon verbena or lemon balm; 1/2 tablespoon sugar; 1/2 cup heavy cream; Garnish: fresh lemon verbena sprigs; 6 (6- to 8-oz) juice glasses

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Passion-Fruit and Blackberry Jellies with Lemon Verbena CreamVictoria Pearson

These soft jellies, layered with tart passion-fruit and sweet blackberry purées, are a wonderful summer dessert. Unbelievably cool and delicious, they're well worth the extra time it takes to make them.

Active time: 1 1/2hr Start to finish: 17hr (includes chilling)

Cooks' note:

Jellies (without cream topping) can be layered 2 days ahead and chilled, loosely covered.

Recipe notes

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