1/4 cup cold water
2 1/2 teaspoons unflavored gelatin (from 2 packages)
3 cups whipping cream
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 1/2-pint baskets assorted fresh berries (such as raspberries, blueberries, blackberries, and strawberries)
1/3 cup sweet white wine (such as Moscato)
Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
Spoon compote over puddings.
Makes 8 servings.
Source: Bon Appétit Magazine July 2002
Date: February 5, 2005