Place 8 oz. berries mix in a small pot. Add the sugar and pour the water.
Bring everything to a boil. Reduce the heat and simmer for about 10-12 minutes.
Meanwhile, in a bowl pour 3 oz. of cold water. Sprinkle the gelatin and set aside for ten minutes.
Prepare the muffin molds. Divide the remaining berries between the molds.
After the boiling time is done, remove the pot from the stove. Using an immersion blender, puree the fruits. Run the pot content through a sieve, to discard all the seeds and pulp. You will get a beautiful purple syrup.
Add the gelatin to the syrup and mix until everything is well combined, for about one minute.
Pour the mixture over the fruits in the muffin molds.
Let them outside until the liquid sets. Transfer to the fridge and refrigerate for at least one hour.
To take the dessert out of the molds, carefully run a knife around the edges of the muffin cases. Make sure it reaches the bottom. Turn the mold upside down on the serving plate and move it delicately so you don’t break the treats.