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
1/4 cup cold water
1 cup white grape juice
2 cups fresh blueberries, picked over and rinsed
- In a large bowl, sprinkle 1 envelope unflavored gelatin over cold water; let stand until softened, about 5 minutes.
- In a small saucepan, bring 1/4 cup water to a boil over medium-high. Pour over gelatin mixture; stir in grape juice.
- Divide blueberries evenly among four 6-ounce serving glasses; pour in gelatin mixture, pressing blueberries to submerge them completely.
- Refrigerate until set, at least 1 hour (and up to 5 days, covered).
- Fruit, Desserts
- North American
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