Fruit jelly with raspberry sauce
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Ingredients for 6 persons:
For the jelly:
- One tin of peaches
- 300 g strawberries
- 75 g sugar
- one tin of mandarins
- 200 g cherries in juice, one tin of pears
- 400 ml peach and pear juice
- 8 leaves of gelatine
- 100 ml peach liqueur
For the sauce:
- 150 g frozen raspberries
- 2 tubs of Greek yoghurt or 200 ml condensed milk
- 75 g preserving sugar or sweetener of choice
Preparation:
- Soften the leaves of gelatine in cold water for 10 minutes. Drain the various fruits well and set aside 400 ml of the fruit juice. Dice most of the fruit, but leave a few pieces whole. Crush the mandarin segments. Wash the strawberries and cut into pieces. Heat the fruit juice, add the softened leaves of gelatine and then the peach liqueur. Pour some of this liquid into a spring form (cake tin), make a decorative arrangement in the form using the various fruits, and place in the refrigerator to cool for 15 minutes.
- Mix the remaining chopped fruit with the rest of the liquid, allow to cool and then pour into the spring form. Allow to stand in the refrigerator for about 4 hours.
- Crush the raspberries, mix with yoghurt, sugar or sweetener, place in a sauce boat, allow to cool. Before serving, open the spring form, arrange the strawberries in the middle (optional) and serve with the sauce. The choice of fruits may be varied according to personal taste.
Click here for more information on cooking and baking with gelatine.
- Maria Pilar Martin Galilea, Spain