Tropical Fruit Gelée
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Limes
- 5 sheets white gelatin
- 50 grams sugar
- 150 grams Cape gooseberries
- 1 ripe Peach
- 350 milliliters Mango juice
- 300 grams mango Ice cream (or fruit parfait)
- 80 grams Shredded coconut
Preparation steps
1.
Grate the zest of 1 lime into a dish. Squeeze 2 of the limes, and slice 2 of thinly. Soak the gelatin in cold water. Mix the mango juice with the lime juice and zest. Dissolve the gelatin in a small saucepan over low heat. Strain the mango mixture through a fine strainer and add to the gelatin. Remove from the heat. Rinse the cape gooseberries, pat dry, and add to the mixture. Transfer the mixture to a large bowl, top with the slices of lime, and chill in the refrigerator until set.
2.
Cut the ice cream into slices, serve with the gelée, and sprinkle with grated coconut. Halve, remove the core, and slice a peach for garnish.
