Red Berry Jelly
6 servings
10 minutes
Red berry jelly is a delicate and refreshing dessert that delights the eye with its rich ruby color and captivates with the taste of ripe summer berries. In Russian cuisine, it is valued for its lightness and naturalness, creating a harmony of sweetness with a subtle tartness. The origins of this dish trace back to summer preservation traditions when berries were turned into jams and compotes. The addition of gelatin allowed for an airy texture that melts in the mouth. Strawberries, raspberries, and currants add complexity to the flavor, while mint leaves provide a fresh accent. An ideal dessert after a hearty dinner, it is served chilled, making it especially pleasant on warm days. Red berry jelly can be garnished with fresh berries, creating a true culinary masterpiece on the table.
1
In a pot, add berries, sugar, lemon juice, and 500 ml of cold water. Heat over medium heat, stirring until the sugar dissolves and the mixture starts to boil. Cook for 5 minutes, uncovered, until the berries are soft.
- Strawberry: 250 g
- Raspberry: 150 g
- Red currant: 100 g
- Cane sugar: 125 g
- Lemon juice: 1 tablespoon
2
Place the gelatin sheets in a bowl and cover with cold water. Leave for 5 minutes until the gelatin becomes soft.
- Gelatin in plates: 7.5 pieces
3
Strain the berries through a sieve, pressing out all the juice with a wooden spoon. Transfer the gelatin sheets to the berry juice and stir for 1-2 minutes until fully dissolved (if the berry syrup cooled before adding the gelatin, heat it and add the gelatin). Let it cool to room temperature.
- Gelatin in plates: 7.5 pieces
4
Pour the jelly into a liter mold and place it in the fridge overnight to set.
5
Fill a large bowl with boiling water and dip the jelly mold in it for 3-8 seconds. Invert onto a plate and decorate with fresh berries and mint leaves.
- Strawberry: 250 g
- Raspberry: 150 g
- Red currant: 100 g
- Mint leaves: to taste