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By Craig Claiborne
Drain the berries and place the juice in a small pan. Add the gelatin to the juice.
Purée the berries either in an electric blender or by forcing them through a sieve.
Heat the gelatin mixture gently, stirring until gelatin dissolves. Stir in the purée.
Chill the mixture until it begins to thicken but is not completely set. Fold it into the whipped cream.
© 1966 Craig Claiborne estate. All rights reserved.