Triple Delight Recipe

Prepare gelatin

Sprinkle 1 tsp unflavored gelatin over 2 tbs cold water in a small bowl and let bloom for 5 minutes.

Cook berries

Place 2 cups mixed berries, 3 tbs granulated sugar, and 1 tbs lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture simmers, about 6–8 minutes.

Blend and strain

Remove from heat. If you prefer a smooth gelée, blend the mixture with an immersion blender or in a regular blender until smooth, then press through a fine-mesh sieve to remove seeds. You should have about 1 to 1 1/2 cups purée.

Incorporate gelatin

Return a small portion (about 1/4 cup) of the warm purée to the bloomed gelatin and stir until dissolved. Then whisk that back into the remaining purée until homogenous.

Set

Divide the berry purée among your serving glasses to form the first layer (about 2–3 tbsp per glass if making 4 servings). Chill in the refrigerator until set, about 30–45 minutes.

Prepare gelatin

Sprinkle 1 tsp unflavored gelatin over 2 tbs cold water in a small bowl and let bloom for 5 minutes.

Warm cream mixture

In a saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 1 tbs granulated sugar. Add vanilla bean seeds or 1 tsp vanilla extract. Warm over medium heat just until the mixture is hot and the sugar dissolves (do not boil), about 5 minutes.

Incorporate gelatin

Remove from heat. Stir a few tablespoons of the hot cream into the bloomed gelatin until it dissolves, then whisk that back into the saucepan until smooth.

Pour over set gelée

Let the panna cotta mixture cool for 5 minutes, then gently pour or spoon it over the set berry gelée layer in each glass, filling to about halfway for a three-layer dessert. Chill until the panna cotta is fully set, about 2–3 hours (or at least 90 minutes in a cold fridge).

Melt chocolate

Place 4 oz finely chopped dark chocolate in a heatproof bowl. Warm 1/4 cup of the heavy cream until hot (not boiling) and pour over the chocolate. Let sit 1 minute, then stir until smooth and glossy. Let the chocolate mixture cool to lukewarm.

Whip cream

Whip the remaining 3/4 cup cold heavy cream with 1/2 tsp vanilla extract to soft peaks. Keep chilled.

Beat egg whites

In a clean bowl, whisk 2 room-temperature egg whites with a pinch of salt until foamy. Gradually add 2 tbs granulated sugar and continue to beat to medium-stiff glossy peaks.

Fold together

Fold one-third of the whipped cream into the cooled chocolate to lighten it. Then gently fold in the whipped egg whites in two additions, followed by the remaining whipped cream, until no streaks remain and the mousse is airy.

Top the glasses

Spoon or pipe the chocolate mousse over the set panna cotta layer, filling the glasses almost to the top. Chill for at least 1 hour to firm up the mousse.

When ready to serve, top each glass with a few extra berries and a mint leaf. Dust lightly with powdered sugar if desired.

Serve chilled. Store any leftovers covered in the refrigerator for up to 2 days (best eaten within 24 hours for the mousse texture).