Raspberry jelly with sambuca
6 servings
20 minutes
Raspberry jelly with sambuca is an exquisite dessert of Italian cuisine, combining the vibrant flavor of ripe raspberries with the depth of anise liqueur sambuca. The origins of this dessert trace back to Italian sweet traditions where fruits are often paired with alcoholic notes to enhance aroma. The delicate, refreshing texture of the jelly reveals the sweet and tart nuances of raspberry complemented by the soft sweetness of the liqueur. Frozen berries add a light freshness, while garnishing with whipped cream and toasted almonds adds a contrast of flavors and textures. This dessert is perfect as an elegant finish to a dinner, especially when paired with a cup of strong espresso or a glass of dessert wine.
1
Put 125 grams of raspberries in the freezer. Mash the remaining berries and strain the puree through a sieve to remove the seeds.
- Raspberry: 550 g
2
Soak the gelatin in 200 ml of cold water for 5 minutes.
- Gelatin in plates: 4 pieces
3
Add liqueur and sambuca to the raspberry puree. Heat for 5 minutes.
- Sambuca: 300 ml
- Raspberry liqueur: 2 tablespoons
4
Remove the raspberry puree from the heat. Drain the excess liquid from the gelatin bowl, add the gelatin to the raspberry puree, and wait for it to fully dissolve. Distribute the frozen raspberries into glasses and pour the jelly over them. Place in the refrigerator overnight.
- Gelatin in plates: 4 pieces
- Raspberry: 550 g
5
Before serving, take the jelly out of the fridge and let it sit for 10 minutes at room temperature. Decorate with whipped cream and toasted almonds.
- Cream: 140 ml
- Almond: to taste