-
1
To make the fruit jell, put the berries, water, sugar and salt in a saucepan.
-
2
Bring to a boil, stirring, and boil gently for 3 or 4 minutes.
-
3
Remove from the heat, and set aside for an hour.
-
4
Line a fine-meshed sieve with a double layer of cheesecloth, and strain the cooked berries, pressing down gently so no pulp or seeds get into the liquid.
-
5
Discard the pulp; there should be 2 cups of berry juice.
-
6
Soften the gelatin sheets in enough cold water to cover for about 5 minutes.
-
7
If using powdered gelatin, sprinkle it over 1/4 cup cold water, and allow to soften for 5 minutes.
-
8
Put the reserved berry juice in a saucepan.
-
9
Squeeze out excess water from the gelatin sheets, and add them to the juice, or add all the softened powdered gelatin.
-
10
Warm over low heat, stirring, until the gelatin dissolves.
-
11
Spray four 1/2-cup molds with flavorless oil.
-
12
(You can use metal molds, ramekins or coffee cups.)
-
13
Fill with the berry juice.
-
14
Refrigerate, covered, for 4 hours or overnight.
-
15
To make the berry compote, put the 1 1/2 pints of mixed berries in a saucepan with the water, sugar, orange rind and salt.
-
16
Bring to a low boil, and cook, stirring, for 3 to 4 minutes until the fruit has almost dissolved and is syrupy.
-
17
Remove from the heat, transfer to a bowl, cool, and refrigerate, covered, for 4 hours or overnight.
-
18
To serve, spoon berry compote onto four dessert plates.
-
19
Dip the bottom of each mold into warm water, and unmold onto the compote.
-
20
Put a dollop of whipped cream on the side of each, and serve.
