Black Currant–Flavored Fruit Salad

Name: Black Currant–Flavored Fruit Salad
Total time: PT0D0H0M
Ingredients: 6 cups black currant nectar or black cherry juice; 3 (1⁄4-oz.) packets unflavored gelatin; 1 (3-oz.) packet lemon-flavored gelatin; 2 cups mixed raspberries and blackberries; Crème fraîche or whipped cream

(Cassis Macedoine en Gelee)

When making this molded dessert, be sure to add the fruit only after the gelatin has partially set; if you add the berries at the beginning, they’ll sink or float instead of remaining suspended throughout.

Ingredients

6 cups black currant nectar or black cherry juice
3 (1⁄4-oz.) packets unflavored gelatin
1 (3-oz.) packet lemon-flavored gelatin
2 cups mixed raspberries and blackberries
Crème fraîche or whipped cream

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Instructions

Step 1

Lightly oil a 9-cup fluted tube pan with canola oil. Heat 2 cups of the black currant nectar or black cherry juice in a saucepan over medium heat until hot but not boiling. Whisk in unflavored gelatin and lemon-flavored gelatin until dissolved.

Step 2

Stir in remaining 4 cups of black currant nectar or black cherry juice; ladle mixture into prepared mold. Chill until partially set, 1 1⁄2–2 hours.

Step 3

Scatter raspberries and blackberries over the black currant mixture; stir to distribute evenly. Chill until set, about 6 hours or overnight. Dip pan into a bowl of hot water for 5 seconds; invert salad onto a plate. Fill center with crème fraîche or whipped cream.

Lightly oil a 9-cup fluted tube pan with canola oil. Heat 2 cups of the black currant nectar or black cherry juice in a saucepan over medium heat until hot but not boiling. Whisk in unflavored gelatin and lemon-flavored gelatin until dissolved.
Stir in remaining 4 cups of black currant nectar or black cherry juice; ladle mixture into prepared mold. Chill until partially set, 1 1⁄2–2 hours.
Scatter raspberries and blackberries over the black currant mixture; stir to distribute evenly. Chill until set, about 6 hours or overnight. Dip pan into a bowl of hot water for 5 seconds; invert salad onto a plate. Fill center with crème fraîche or whipped cream.