During berry season you can serve a different dessert every day using berries as the main ingredient. There are many ways to serve this fruit. As a basis for a long list of gelatin desserts, a plain blackberry jelly can also be made. The following recipes are made with three cups of liquid or 1-1/2 pints that will serve about six people.
Soak two tablespoonfuls of granulated gelatin in one-half a cup of cold water. Add hot syrup made of 1 cup of sugar and 1-1/2 cup of water. Mash enough berries to make 1-1/2 cups of juice, add to gelatin mixture. Add also 1/2 cup of lemon juice to add to the flavor of the jelly. Pour into molds and set in cold water. Chill until set. Serve it un-molded with whipped cream.
Make a blackberry jelly as shown above pouring a thin layer in a shallow square pan. Allow the mixture to partially set and then arrange ripe blackberries in rows on the jelly. Pour the remaining jelly over this and let chill. Cut into cubes with each cube containing a whole berry. Serve it on a plate and garnish with whipped cream.
Blackberry Coconut Cubes
Roll cubes of blackberry jelly made like above in shredded coconut. Serve in a basket made of sponge cake and serve with whipped cream.
Blackberry Jelly Variations by Adding Eggs and Cream
Take the whites of four eggs beaten stiff and add the blackberry jelly. Put in a mold and serve with whipped cream or with custard made of yolks of the eggs and 1 pint of milk.
Blackberry Bavarian Cream
Heat 1-1/2 cups of blackberry juice and pour over four egg yolks that you’ve slightly beaten with 1 cup of sugar and 1/4 teaspoonful of salt. Cook the mixture in double boiler until thickened. Remove from heat and add 1 tablespoonful of gelatin softened in one fourth a cup of the cold fruit juice. When cold and starting to set, whip with an egg-beater and then fold in two cups of cream that you’ve whipped stiff. Turn in a mold and let chill. It’s supposed to have a spongy texture. Don’t use any of the cream that drained through whipping.