Molded Vanilla Cream with Berry Compote
Show: The Secret Life of Gelatin
1/4 cup plus additional 1/4 cup milk (preferably whole milk)
1 package unflavored gelatin powder (1/4 ounce)
2 cup whipping cream
1/3 cup sugar
1 teaspoon vanilla
8 ounces plain yogurt (preferably whole milk)
1/4 cup + 1 tablespoon granulated sugar
2 cups sliced strawberries
1 cup fresh raspberries
1/4 cup Port
3/4 cup fresh blueberries
Pour 1/4 cup milk into a small bowl. Sprinkle gelatin over milk and set aside to soften for 5 minutes.
In a medium saucepan, combine second 1/4 cup milk and cream, sugar, and vanilla. Stir over medium heat until sugar is dissolved and liquids are almost at a simmer. Do not boil. Remove from heat. Add softened gelatin and whisk until smooth. Add yogurt and whisk until smooth. Pour into a gelatin mold (4-5 cups in capacity). Cover with plastic wrap, placing wrap directly onto surface of liquid to prevent a “skin” from forming, and refrigerate for at least 6 hours.
In the meantime, prepare Berry Compote. In a small saucepan, bring ½ cup water to boil over medium heat. Stir in 1/4 cup sugar until dissolved. Add 1 cup strawberries and 1/4 cup raspberries. Cook until fruit is completely softened, about 5-7 minutes. Process until smooth in a food processor. Strain through a sieve lined with a layer of cheesecloth. Set berry purée aside.
In a medium saucepan, combine 1/4 cup Port with 1 tablespoon sugar. Bring to a boil over medium heat and boil for 1 minute until Port is slightly reduced. Reduce heat to low. Add berry purée and heat through. Remove from heat and add remaining strawberries and raspberries along with blueberries. Cool to room temperature before serving with Vanilla Cream.
To serve, dip mold into bowl of warm water for a few seconds and invert onto serving plate. Spoon Berry Compote around border of serving platter or pass separately.