Black Currant–Flavored Fruit Salad

(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.

Black Currant–Flavored Fruit Salad
This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin.

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

Instructions

  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.
  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.
  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.