Fruit jelly
4 servings
20 minutes
Fruit jelly is a light, refreshing dessert from French cuisine that embodies elegance and simplicity. Its history dates back to when gelatin was first used to create delicate, transparent treats. In this version, the fruit jelly is filled with the rich flavors of apple and raspberry juices, while pieces of blueberries, raspberries, and strawberries add brightness and freshness. Its delicate, melting consistency makes it an ideal finish to a meal, and its cooling nature is a wonderful choice for summer days. Gelatin preserves the pure taste of fruits, allowing each ingredient to shine through. This dessert can be served in glasses for an elegant presentation or inverted onto plates garnished with fresh berries and cream to create a true gastronomic masterpiece.
1
Pour four tablespoons of juice (any) into a small pot. Carefully add the gelatin, stir, and let it sit for five minutes.
- Apple juice: 300 ml
- Raspberry juice: 300 ml
- Gelatin: 15 g
2
Place the pot on very low heat, stirring the contents with a wooden spoon until the gelatin is completely dissolved. Then pour in the remaining juice and stir for another two minutes. Remove from heat. Carefully strain through a sieve.
- Apple juice: 300 ml
- Raspberry juice: 300 ml
3
Place washed and sliced fruits in glasses, pour jelly over them, and put in the refrigerator. Serve the set jelly in glasses or turn it out onto plates, garnished with cream and fruits.
- Blueberry: 100 g
- Raspberry: 100 g
- Strawberry: 100 g