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1
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 a 1-quart 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 measure or bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set, about 15minutes.
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5
Stir in passion-fruit puree, then chill in refrigerator until ready to use.
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6
Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
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7
Heat sugar and remaining 3/4 cup water in 1-quart 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 measure or bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set, about 15minutes.
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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 in refrigerator until ready to use.
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12
Pour a scant 1/4 cup passion-fruit mixture into each glass, then stand all 6 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
(Keep unused portion of jellies in refrigerator, stirring once or twice to slow setting.)
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15
Pour a scant 1/4 cup blackberry mixture on top of set passion-fruit jelly (pouring mixture gently over back of a spoon held just over set jelly helps to keep new layer from damaging layer beneath).
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16
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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17
Make another layer of passion-fruit jelly and another layer of blackberry jelly in same manner, adding ice to pot and chilling in refrigerator until jellies are set (last two layers will take only about 1 1/2 hours each to chill).
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18
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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19
Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon (to release flavor).
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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 and then discarding them, then chill cream, covered, until ready to serve.
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22
Just before serving, beat cream with an electric mixer until it just holds soft peaks and spoon dollops over jellies.
