Recette: Two Coloured Fruits Gelée

From fruit puree, making a glass dessert!

Two coloured fruits Gelée.

-From raspberries and mangoes you can make this stylish looking dessert.-

-Tilting to create the slant and freezing to solidify are two points here!-

Ingredients – For 2 or 3.

Mango Gelée

Mango (frozen) – 70g

Granulated Sugar – 30g

Water – 100 cc (ml)

Lemon Juice – 5 cc (ml)

Gelatine Sheets – 5 g

Raspberry Gelée

Raspberries (Frozen) – 100g

Granulated Sugar – 30g

Water – 70 cc (ml)

Lemon juice 5 cc (ml)

Gelatine sheets – 5g

Special Tools

Electric Mixer and Food Processor

-This time to make the fruit jelly we’re going to use a mixer-

Instructions:

1.   Using a food processor, mix together the mango, granulated sugar and water to make the mango puree.

2.   Put the mango puree into a saucepan, put it on a medium heat until all the sugar is dissolved, once the sugar is dissolved take it off the heat.

3.   Soak the gelatin sheets in 200 cc(ml) of water, and when they are thoroughly soaked wring out all the moisture and mix it, along with the lemon juice, into the mango puree. Swap it into another bowl, and as it cools it should start to thicken.

4.   Pour the mixture into tall glasses so they are half full. Tilt the glass and place them in a refrigerator to cool.

5.   While the mango gelée is cooling, make the raspberry puree the same way you made the mango gelée. Pour it on top of the mango jelly once it’s cooled, and then stand upright in a refrigerator to solidify.

-Advice-

-Gelée is the French word for Jelly.-

-It’s perfect for showy parties!-

-From the reverberation of the stylish French word “Gelee”, we get “Jelly”. Making fruit juice is simple but, from fruits we can make a rich, flavoursome and fragrant jelly as well. It’s really delicious, so please challenge yourself to make it! Here we use 2 layers, once one layer has solidified we add another colour, it takes a little time so do it when you have time to spare. Making it the day before a party is a good idea.-

Cooking Point!

A.  Using the mixer we can make a fruit puree. A puree will have a liquid state. It’s good to use for many things.

-Advice-

-Using fruit hot, frozen, cold or raw is OK!-

B.  You must soak the gelatin in water to use it

C.  Make sure the puree is still hot when you mix in the gelatin so it dissolves properly. Make sure you squeeze the gelatin sheet out thoroughly before using it!

D.  Lean the glasses on a towel in a baking tray, so the liquid just touches the rim of the glass, this is to get the tilting layer.

E.  Make sure the mango jelly has completely hardened before you pour in the raspberry jelly.

-If you have time decorate it to finish!-