Creme Flan Uuith Fresh Berries
|Unflavored gelatin||1 Tablespoon (1 Package)|
|Milk||1 Cup (16 tbs)|
|Half and half||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla||1 Teaspoon, divided|
|Fresh mint leaves||15 , cut into chiffonade, divided|
|Orange juice||1 Cup (16 tbs)|
|Passion fruit compound||2 Ounce|
|Cantaloupe||1⁄2 , cut into balls|
|Honeydew||1⁄4 , cut into balls|
|Quartered strawberries||1 Cup (16 tbs)|
|Raspberries||1 Cup (16 tbs)|
|Blueberries||1⁄2 Cup (8 tbs)|
|Finely chopped slivered almonds||1⁄4 Cup (4 tbs)|
|Finely chopped pistachios||1⁄4 Cup (4 tbs)|
Sprinkle gelatin over 1/4 cup milk; let stand 1 minute.
Bring remaining milk and half-and-half to a boil in medium saucepan; stir in sugar, gelatin and 1/2 teaspoon vanilla.
Stir until gelatin is completely dissolved.
Add several mint leaves.
Cool slightly; remove mint leaves.
Spray 6 (2.5 oz.) ramekins with nonstick cooking spray or rub lightly with oil.
Pour mixture into ramekins; chill until set.
Combine orange juice, passion fruit compound, remaining vanilla and a little fresh mint.
Chill several hours.
Strain before using.
Cut passion fruit in half; spoon out pulp.
Unmold flan; place in center of individual serving bowls.
Surround with 3 cantaloupe balls, 2 honeydew balls, four strawberry quarters, 2 raspberries, two blueberries and 1 blackberry, cut in half.
Pour about 2 tablespoons sauce over flan.
Sprinkle with mint chiffonade, almonds and pistachios.
Garnish with a little bit of passion fruit pulp and a mint leaf.