Jiggling Fruit Mold With Berry Compote Recipes

Steps:

• Dissolve cornstarch in brandy in a small bowl and set aside.
• Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

Steps:

• Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
• Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.

Steps:

• To make the fruit jell, put the berries, water, sugar and salt in a saucepan. Bring to a boil, stirring, and boil gently for 3 or 4 minutes. Remove from the heat, and set aside for an hour.
• Line a fine-meshed sieve with a double layer of cheesecloth, and strain the cooked berries, pressing down gently so no pulp or seeds get into the liquid. Discard the pulp; there should be 2 cups of berry juice.
• Soften the gelatin sheets in enough cold water to cover for about 5 minutes. If using powdered gelatin, sprinkle it over 1/4 cup cold water, and allow to soften for 5 minutes.
• Put the reserved berry juice in a saucepan. Squeeze out excess water from the gelatin sheets, and add them to the juice, or add all the softened powdered gelatin. Warm over low heat, stirring, until the gelatin dissolves.
• Spray four 1/2-cup molds with flavorless oil. (You can use metal molds, ramekins or coffee cups.) Fill with the berry juice. Refrigerate, covered, for 4 hours or overnight.
• To make the berry compote, put the 1 1/2 pints of mixed berries in a saucepan with the water, sugar, orange rind and salt. Bring to a low boil, and cook, stirring, for 3 to 4 minutes until the fruit has almost dissolved and is syrupy. Remove from the heat, transfer to a bowl, cool, and refrigerate, covered, for 4 hours or overnight.
• To serve, spoon berry compote onto four dessert plates. Dip the bottom of each mold into warm water, and unmold onto the compote. Put a dollop of whipped cream on the side of each, and serve.

Steps:

• In a 2-quart saucepan, combine gelatin with the water. Let stand 5 minutes. Stir in granulated sugar. Place over medium heat,and bring to a boil. Reduce heat, and simmer for 10 minutes. Stir in confectioners' sugar, and beat with a whisk until foamy. Whisk in baking powder and vanilla. Transfer to the large bowl of an electric mixer, and beat at high speed until thick and cool, about 10 minutes. The frosting is bright white, but it can be tinted in small batches with food coloring.
• Use the icing as soon as it is made. For frosting cookies, spread with a metal spatula; for decorating, use in a pastry bag. Spread out the cookies in one layer to dry completely, about 40 minutes.