Seeing that this will be my last
summer recipe, I thought I’ll share something very special with you. This
recipe will be featured in my book that I’m planning on releasing later this
year. Truly a stunner not only on the
eye but on the taste buds too. This is really easy and decadent. Use metal
ramekins for this recipe as you want to turn the jellies out onto a plate with
no fuss.
You’ll Need:
·
Peel of 2 Lemons, Juice of 1
·
Zest of 1 Orange
·
2 x Sprigs of Fresh Mint – bruised
·
250g Strawberries – washed, hulled & halved
·
250g Cherries – washed, stoned & halved
·
100g Blueberries – washed
·
100g Blackberries – washed
·
1Lt of Water
·
8 x Sheets of Gelatine Sheets – soaked in cold
water
·
400g White Sugar
Method:
Place the water, mint sprigs,
orange zest, sugar, lemon peel and juice in a pot and bring to a boil.
Meanwhile soak the gelatine. Stir the stock so all the sugar is dissolved; now
turn the heat down and let the syrup infuse with all the flavourings. Squeeze
out the excess water from the gelatine and add it to the stock, stir till
dissolved and take the pot off of the heat and leave to cool slightly.
Meanwhile prep the fruits and place everything into a large mixing bowl. Spoon
the mixed berries into the chilled ramekins or loaf tin and fill them almost to the rim
then place them in the refrigerator to cool completely. Strain the stock
through a sieve and leave to cool to room temperature. Take the ramekins from
the refrigerator and start filling them slowly with the stock. Shake the
ramekins making sure no air bubbles are caught anywhere in the fruit mixture.
Best is to fill it, shake it and leave it a few minutes before shaking it again
just to ensure no bubbles are caught anywhere between the fruits. Refrigerate
till set 4 – 6 hours but overnight is best. Serve as is or with a dollop of
crème fraich and a dusting of icing sugar.
TIP: To make this a dinner part
treat, reduce the water in the recipe by 120ml and once boiled and ready to
cool, add 120ml Vodka or Tequila.
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