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MIXED
BERRY MOSAIC
This
colorful mosaic of seasonal berries suspended
in a glistening Moscato d'Asti jelly is
fragrant and refreshing. The aspic needs
to set for 6 hours or overnight, so plan
accordingly.
2
1/2 cups Moscato d'Asti
1/2 cup water
Four 3-inch strips of orange zest
Four 3-inch strips of lemon zest
2 1/2 teaspoons unflavored powdered gelatin
1 cup blueberries
1 cup raspberries
32 small strawberries, hulled and quartered
In
a medium saucepan, mix the Moscato with
the water and orange and lemon zests and
bring to a simmer. Cover, then remove from
the heat and let steep for 10 minutes. Strain
and let the infused Moscato cool to warm.
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Pour
1 cup of the infused Moscato into a small saucepan,
sprinkle the gelatin on top and let stand until
softened. Set the saucepan over moderate heat
and stir until the gelatin has completely dissolved,
about 2 minutes; do not let the Moscato get too
hot. Stir the dissolved gelatin mixture into the
remaining Moscato and let cool.
Set
eight 1/2- to 2/3-cup glass bowls on a baking
sheet. Ladle 2 tablespoons of the Moscato into
each bowl and refrigerate until set, about 1 hour.
Layer the berries in the bowls, starting with
the blueberries, then ladle the remaining Moscato
over the berries. Refrigerate until firm, 6 hours
or overnight.
Pour
boiling hot water into a wide bowl and carefully
dip each glass bowl into the hot water for about
10 seconds to loosen the aspic. Invert the aspics
onto dessert plates and serve.
8
servings.
MAKE
AHEAD: The aspics can be refrigerated for 2 days.
[Food
& Wine, May 2001]
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