*  Exported from  MasterCook  *
         Blueberry and Cranberry-Juice Jelly with Raspberry Coulis
 Recipe By     : Sainsbury’s The Magazine, Mar 97, Therese Lawson
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chilled                          Desserts
                 Entertaining                     Fruit
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --- For the jelly ---
  175      g             fresh or frozen blueberries
  510      ml            cranberry juice
    1      sachet        gelatine granules
                         --- For the Coulis ---
  175      g             fresh or frozen raspberries
    2      tbsp          creme de cassis -- ...or...
                         undiluted blackcurrant juice
    1      tbsp          water
                         --- To serve ---
   75      g             fresh or frozen blueberries
   75      g             fresh or frozen raspberries
  200      g             virtually fat free fromage frais
 This jelly makes about 1 1/4 pints (725ml). 
 Defrost the fruits, if frozen, and drain well. For the jelly, put the 
 blueberries and 275ml of the cranberry juice into a saucepan, bring to the 
 boil and simmer gently for 2 minutes.
 In a separate pan, heat the rest of the juice to bubbling. Let it cool 
 just a little, then sprinkle in the gelatine granules and stir briskly. 
 You can tell whether it is dissolved by scrutinising the back of the 
 spoon, which little globules stick to at first.
 Rinse the mould or bowl with cold water and shake out, but don’t dry it 
 properly. Fill with hot blueberries and jelly juice. When cool enough, 
 refrigerate until set. It may be wise to do it the night before you want 
 it - or early in the morning if you are that kind of person. However, if 
 you want to avoid the fruits sinking to the bottom, you will need to stir 
 the jelly occasionally, before it sets completely.
 Meanwhile, make the coulis: simmer the raspberries, crème de cassis or 
 blackcurrant juice and water for 3 minutes to boil off the alcohol and 
 soften the fruit. Push the softened fruit and juice through a sieve into a 
 bowl to make a purée. Chill.
 To turn out the jelly, dip the mould very briefly into hot water, put your 
 serving plate on top and invert efficiently. Tap the bottom of the mould 
 and the jelly should plop out. Pour a rim of coulis around the base of the 
 jelly and arrange the fruit artistically.
 Serve with extra coulis handed separately and the virtually fat-free 
 fromage frais.
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 NOTES : By Thérèse Lawson as a diet pudding for husband Nigel.