Chilled Blackberry Parfaits

By ezunich

Ingredients

• 9 cups fresh blackberries (about eight 1/2-pint baskets) or frozen (about 40 ounces), thawed
• 1 cup plus 7 tbs white grape juice
• 1 cup plus 4 tbs sugar
• 1/2 tsp grated lemon peel
• 5 tsp unflavored gelatin
• Vanilla Whipped Cream (see recipe)
• 2 1/2 cups chilled whipping cream
• 2 1/2 tbs sugar
• 1 tsp vanilla extract
• Fresh mint sprigs

Preparation

Step 1

Puree 6 cups blackberries in processor. Pour puree into fine strainer set over 4-cup measuring cup. Press on solids to extract as much juice as possible. Discard solids in strainer. Measure 3 cups (reserve any remaining puree for another use).
Stir 1 cup grape juice, 1 cup sugar and peel into blackberry puree.

Pour remaining 7 tablespoons grape juice into small saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Stir gelatin mixture over medium-low heat until gelatin dissolves, about 1 minute (do not boil). Gradually whisk warm gelatin mixture into puree. Transfer to 8x8x2-inch glass baking dish. Cover and refrigerate overnight. (Can be made 2 days. Keep chilled.)

Mix remaining 3 cups blackberries and 4 tbs sugar in medium bowl. Let stand at room temperature at least 1 hour and up to 3 tossing occasionally.

Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wineglasses. Top with a few sweetened blackberries. Spoon about Vanilla Whipped Cream over. Repeat layering. Top with a few more berries. Garnish with mint and serve.

Vanilla Whipped Cream
Beat whipping cream, sugar and vanilla extract in large bowl until firm peaks form. (Can be prepared ahead. Cover and chill.)