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1
Passion Fruit mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
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2
Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
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3
Add gelatin mixture and stir until dissolved.
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4
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.
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5
Stir in passion-fruit puree, chill until ready to use.
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6
Blackberry mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
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7
Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
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8
Add gelatin mixture and stir until dissolved.
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9
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.
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10
While gelatin mixture chills, puree blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.
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11
Stir lemon juice and 1 cup puree into chilled gelatin mixture, then chill until ready to use.
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12
Assemble jellies: Pour a 1/4 cup passion-fruit mixture into each glass, stand glasses in a wide pot.
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13
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).
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14
Carefully pour 1/4 cup blackberry mixture on top of set passion-fruit jelly.
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15
Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set (about 2 hours).
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16
Repeat layers.
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17
When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).
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18
Lemon Verbena Cream (2 hours before serving):
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19
Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon.
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20
Stir in cream and chill, stirring occasionally, 1 hour.
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21
Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids.
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22
Discard solids and chill cream, covered, until ready to serve.
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23
Just before serving, beat cream with an electric mixer until it just holds soft peaks.
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24
Spoon dollops of cream over jellies.
