Red and Black Raspberry Jellies
1 cup frozen or fresh berries (we used black and red raspberries)
1/2 sugar (depending on the sweetness of the berries)
a little water, if needed
1 Tbsp. unflavored gelatin (one 1/4 oz. packet)
4 Tbsp. water
Place berries in a large bowl and sprinkle with sugar. Toss to coat. Let stand for about an hour, or until berries start to release their juice.
Strain the berries and place place the juice in a large measuring cup. Add a little water, if needed, to make 1 cup of liquid. Set aside. Set berries aside until later.
Place 4 tbsp. water in a small microwave safe bowl and sprinkle the gelatin over the water. Let stand for 5 minutes. Place in microwave for 20-30 seconds. Stir to dissolve. Microwave again for 30 seconds. When clear, add to the berry liquid. Stir.
Place 1/4 cup of the berries in each of four, 4 oz. custard cups or ramekins. Top with 1/4 cup plus 1 Tbsp. gelatin/berry juice mixture. Let chill in the refrigerator until firm.
Eat jellies directly out of the cup, or run a thin knife around the edge and dip the cup into hot water for a few seconds to release the jelly and turn out onto a plate. Top with sweetened whipped cream and extra berries.
(We used the leftover whipped cream from Mother’s Day–the texture of whipped cream gets kind of “cheesy” after a few days. To refresh it either stir in a little liquid cream, or a spoonful or two of sour cream for a mock creme fraiche.)