PASSION FRUIT AND BLACKBERRY JELLIES WITH LEMON VERBENA CREAM

Steps:

• Passion Fruit mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
• Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
• Add gelatin mixture and stir until dissolved.
• Transfer mixture to a 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.
• Stir in passion-fruit purée, chill until ready to use.
• Blackberry mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
• Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
• Add gelatin mixture and stir until dissolved.
• Transfer mixture to another 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.
• While gelatin mixture chills, purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.
• Stir lemon juice and 1 cup purée into chilled gelatin mixture, then chill until ready to use.
• Assemble jellies: Pour a 1/4 cup passion-fruit mixture into each glass, stand glasses in a wide pot.
• Fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set (about 2 hours).
• Carefully pour 1/4 cup blackberry mixture on top of set passion-fruit jelly.
• Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set (about 2 hours).
• Repeat layers.
• When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).
• Lemon Verbena Cream (2 hours before serving):
• Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon.
• Stir in cream and chill, stirring occasionally, 1 hour.
• Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids.
• Discard solids and chill cream, covered, until ready to serve.
• Just before serving, beat cream with an electric mixer until it just holds soft peaks.
• Spoon dollops of cream over jellies.