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Berry and Chocolate Gelee


Yield: 18 gelee cups


Prepare Berry Purée

1. In the bowl of a food processor, purée strawberries with 3/4 cup sugar. Pour through a fine mesh sieve into a bowl. In a small saucepan, bring half of the purée to a boil over medium heat.
2. In a separate bowl, sprinkle four teaspoons Kolatin (two packets) over 1/2 cup cold water. Let stand for one minute. Stir in the hot berry mixture until gelatin is dissolved. Stir in remaining berry purée.
3. Fill individual glass dishes 3/4 full with berry purée. Alternatively, you can spray paper cups with nonstick cooking spray and fill them 3/4 full with the purée. (You’ll be able to unmold them once they’re set).
4. Refrigerate 45 minutes.

Prepare Chocolate Gelee

1. Meanwhile, in a small saucepan, bring nondairy whipped topping and remaining 1/4 cup sugar to a boil. Stir until sugar dissolves. Add chocolate, lower heat, and stir until chocolate has melted and mixture is smooth.
2. In a small bowl, sprinkle remaining two teaspoons Kolatin (one packet) over 1/4 cup cold water and let stand for one minute. Pour in chocolate mixture and stir until Kolatin dissolves. Spoon the mixture over the set berry purée and refrigerate until fully set, about three hours.
3. If using paper cups, invert onto plates before serving. Garnish with pomegranate seeds, whipped cream or more berries.