I've been in Houston, TX, for the past several days, where July weather is unbearably hot and humid. In my search for a cool, refreshing Summer treat that wasn't too complicated to prepare in my parents' humble kitchen, I stumbled across a recipe for fresh blueberry gelatin cups.
In a modern dessert world full of Earl Grey panna cottas and lemon verbena granités, a berry-and-grape gelée makes a bold pronouncement with its simplicity. The finished chilled dessert was certainly greater than the sum of its parts — smooth, cool, and just sweet enough. To make it, read on.
1 envelope (1/4 ounce) unflavored gelatin Serves 4.
1/4 cup cold water
1 cup white grape juice
2 cups fresh blueberries, picked over and rinsed
1 envelope (1/4 ounce) unflavored gelatin