Raspberry jam marmalade
4 servings
30 minutes
Raspberry jam marmalade is a refined treat filled with the delicate taste of summer berries. Its roots trace back to European culinary traditions, where fruit jelly desserts are valued for their softness and natural sweetness. Seedless raspberry jam serves as the base, while gelatin gives it a tender texture akin to a melting piece of happiness. The light tartness of raspberries is balanced by the sweetness of sugar dusting, and starch makes each cube perfectly smooth. This marmalade can be served as a standalone dessert or used to decorate pastries. It not only delights the palate but also provides aesthetic pleasure with its rich ruby hue and velvety surface.
1
Pass the raspberry jam through a sieve to remove the seeds.
- Raspberry jam (preserve): 250 g
2
Heat for 2-3 minutes without boiling.
3
Line the mold with plastic wrap beforehand.
4
Soak the gelatin in 100 ml of water for 10 minutes, then heat it in a water bath and pour it into the jam mixture. Stir.
- Gelatin: 30 g
- Water: 100 ml
5
Pour the jelly mixture into a mold. Place in the refrigerator for 1 hour to set.
6
Remove the jelly from the mold and take off the film.
7
Cut into medium-sized cubes with a wet knife.
8
Mix starch with sugar (1:1).
- Sugar: 2 tablespoons
- Starch: 2 tablespoons
9
Coat the marmalade in a mixture of sugar and starch.
- Sugar: 2 tablespoons
- Starch: 2 tablespoons
10
Place on a plate and serve.