Raspberry and walnut jelly
4 servings
120 minutes
Raspberry and walnut jelly is an exquisite dessert of French cuisine that combines tenderness and a crunchy texture. This dessert recalls classic French sweet treats where nuts add depth of flavor while raspberries contribute a subtle tartness and fresh aroma. The rich creamy base with cream and milk makes it incredibly delicate, while gelatin provides density while maintaining elegant presentation. Perfect for a refined dinner or special occasion. Pre-blanched and roasted nuts add a pleasant contrast in texture. Served chilled with crushed nuts sprinkled on top, making it not only delicious but also an aesthetically refined treat. This combination of traditional French flavors with the lightness of a modern dessert leaves a delicate and rich aftertaste.
1
Blanch 200 grams of walnuts in boiling water three to four times. Cool down.
- Walnuts: 250 g
2
Mix milk with cream, sugar, and salt, and bring to a boil. Then slightly cool, mix with gelatin, raspberries, and nuts, pour into four molds, and refrigerate for one and a half hours.
- Milk: 200 ml
- Cream 33%: 100 ml
- Sugar: 50 g
- Salt: pinch
- Gelatin: 10 g
- Frozen raspberries: 100 g
- Walnuts: 250 g
3
Blanch the remaining nuts several times in boiling water and place them in an oven preheated to 180 degrees for half an hour. After that, crush them in a mortar.
- Walnuts: 250 g
4
Serve the jelly sprinkled with crushed walnuts.
- Walnuts: 250 g