Red and Green Fruit Gelees

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Red and Green Fruit Gelees
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
4
For the yellow and red fruit gelatins
75 grams each Sugar (and dextrose)
150 milliliters
6 sheets
clear Gelatin
150 milliliters
75 grams each Sugar (and dextrose)
6 sheets
For the green fruit gelatin
200 milliliters
Woodruff syrup (liquid)
75 grams each Sugar (and dextrose)
6 sheets
clear Gelatin

Preparation steps

1.

For the red gelatin: Soak the gelatin in cold water. Heat the lemons with the sugar, dextrose and water until the sugar dissolves. Remove from heat and let cool slightly. Squeeze the gelatin and dissolve in the hot syrup while stirring. Pour into a rimmed baking sheet and refrigerate 1 hour to solidify.

2.

Prepare the red and green fruit gelatin in the same way, using raspberry puree and red gelatin for the red layer. As soon as the first layer is set, pour the second green layer on top and refrigerate 1 hour to solidify. Finally, pour in the red fruit gelating and solidify well.

To serve: Dip a knife into hot water and cut the gelatin into diamonds or cubes.

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