Chilled Blackberry Parfaits

1. 1

   Puree 6 cups blackberries in processor.

2. 2

   Pour puree into fine strainer set over 4-cup measuring cup.

3. 3

   Press on solids to extract as much juice as possible.

4. 4

   Discard solids in strainer.

5. 5

   Measure 3 cups puree (reserve any remaining puree for another use).

6. 6

   Stir 1 cup grape juice, 1 cup sugar and lemon peel into blackberry puree.

7. 7

   Pour remaining 7 tablespoons grape juice into small saucepan.

8. 8

   Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.

9. 9

   Stir gelatin mixture over medium-low heat until gelatin dissolves, about 1 minute (do not boil).

10. 10

    Gradually whisk warm gelatin mixture into puree mixture.

11. 11

    Transfer to 8 x 8 x 2-inch glass baking dish.

12. 12

    Cover and refrigerate overnight.

13. 13

    (Can be made 2 days ahead.

14. 14

    Keep chilled.)

15. 15

    Mix remaining 3 cups blackberries and 4 tablespoons sugar in medium bowl.

16. 16

    Let stand at room temperature at least 1 hour and up to 3 hours, tossing occasionally.

17. 17

    Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wine glasses.

18. 18

    Top with a few sweetened blackberries.

19. 19

    Spoon about 1/3 cup Vanilla Whipped Cream over.

20. 20

    Repeat layering.

21. 21

    Top with a few more berries.

22. 22

    Garnish with mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.