Fruit gelatin
Instructions
To soften the gelatin in a bowl with cold water.
Quickly wash the blackberries, blueberries and currants in ice water, drain on a cloth, wipe them gently and shelling the currants; detach the grapes, wash and dry them.
Pour into a pan 20 cl of water with the sugar and boil for 1-2 minutes stirring occasionally until sugar is completely dissolved.
Remove the Pan from the heat and add the drained and squeezed gelatin and stir it to dissolve.
Cool and add the liqueur.
Pour a thin layer of gelatine in cool stencils and place them back in the fridge until the jelly will be slightly hardened.
Resume stencils, deploy the prepared fruit, cover with remaining jelly and place them back in the refrigerator for at least 2 hours.
When serving, dip the molds briefly in hot water, flip them on individual plates and decorate them with some mint leaves.
Ingredients and dosing for 8 persons
- 400 g of fruit (white grape, black grapes, currants, blueberries, blackberries)
- 15 g of gelatine leaves
- 15 cl of kirsch
- 70 g of sugar