Mint-laced gelatin shows off lowbush blueberries in a clean, cool display case. The dessert is unexpectedly simple to make -- and it allows the fruit's distinct flavor to shine through.

Martha Stewart Living, July 2006


Recipe Summary

Makes 6


Ingredient Checklist


Instructions Checklist
  • Lightly oil six 4-ounce round or oval molds. Bring sugar, mint, and 2 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Reduce to a simmer, and cook 5 minutes. Pour mint syrup through a fine sieve into a medium heatproof bowl; discard solids.

  • Put 1/4 cup cold water into a medium bowl; sprinkle with gelatin. Let stand until evenly moistened, about 1 minute. Add mint syrup, whisking until gelatin has dissolved. Gently stir in berries.

  • Put a small mint leaf or sprig into each mold. Using a ladle, evenly divide berries and gelatin mixture among molds. Carefully transfer to a tray or rimmed baking sheet; refrigerate until set, 1 1/2 to 2 hours. Gellies can be refrigerated, covered with plastic wrap, up to 1 day.

  • Dip bottom of each mold in a shallow dish filled with hot water for about 10 seconds; unmold onto a serving plate, tapping to release. (You can use the tip of a sharp knife to break the seal or return mold to hot water if needed.) Serve immediately with whipped cream if desired. Garnish with berries.

Cook's Notes

Gellies can be refrigerated, covered with plastic wrap, up to 1 day.