| How To Cook: |
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1. Remove any hulls from the fresh berries, wash the berries quickly in a sieve, drain and spread them out on paper towels, and pat them dry. Cut the larger berries into quarters and place them in the container of an electric blender.
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2. Whirl at high speed for 2 or 3 minutes until they are pureed. If you are using frozen berries, defrost them thoroughly, then puree them in the blender juices and all.
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3. To make the dessert by hand, rub the contents of the packages, or the fresh berries, through a fine sieve set over a large mixing bowl.
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4. Place the berry puree (which should measure about 2 1/3 cups) in. a 1- to l½-quart enameled or stainless-steel saucepan and stir in the sugar.
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5. Bring to a boil, stirring constantly. Mix the 2 tablespoons of arrowroot and the cold water to a smooth paste, and stir it into the pan.
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6. Let the mixture come to a simmer to thicken the jelly (do not let it boil), then remove the pan from the heat.
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7. Pour into individual dessert bowls or a large serving bowl. Chill for at least 2 hours.
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8. Before serving the "Rodgrod", decorate the top with a few slivers of almonds and pass a pitcher of light cream separately.
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