Raspberry sweet aspic
Instructions
Heat pineapple juice, add the isinglass (first soaked in warm water and squeezed) and allow it to dissolve, then add the liqueur and let thicken the jelly in the fridge.
Prepare the aspic alternating fruit gelatin and refrigerate for 4 hours.
Ingredients and dosing for 4 persons
- 150 g of small peeled grapefruit segments
- 150 g of raspberries
- 25 cl of pineapple juice
- 200 g of pineapple pulp
- 30 g of sugar
- 1 tablespoon of cointreau
- 3 sheets of isinglass