Rainbow Fresh Fruit Jelly
Vibrant fresh fruits set in sweet white wine jelly, served with an orange and mint sauce.
Ingredients
Orange (peeled, flesh removed and juiced)
2
Seedless red grapes
75 g
Blackberries (washed and hulled)
125 g
Raspberries
125 g
Bilberries
125 g
Strawberries (washed and hulled, halved if too large)
125 g
Water
150 ml
Fine granulated sugar
100 g
Gelatin powder
10 g
Lemon (juiced)
1
Sweet white wine
500 ml
Lotus root starch (for the mint sauce)
2 tsp
Mint
a pinch
Instructions
1
Prepare the fruit
Use a small knife to cut off the orange peel along the outer curve of the orange, removing the white pith. Cut through the membrane of each segment to release the orange flesh, then squeeze the remaining membranes for their juice. Stem the red grapes, wash and hull all the berries, and halve any that are too large.
2
Process the gelatin
Sprinkle the gelatin powder evenly into the water and let soak for 5 minutes until softened. Then cook over very low heat, or place the pot in a basin of hot water for 1–2 minutes, until the gelatin becomes a liquid.
3
Make the sweet wine jelly
Place the sugar in a pan with 90 ml of water and stir until dissolved. Once it comes to a boil, simmer over low heat for 5 minutes. Stir the dissolved gelatin into the syrup. Add the lemon juice and sweet white wine, taste, and adjust as needed.
4
Freeze the first jelly layer
Use a soup spoon to ladle the sweet wine jelly into a long dessert mold to a depth of about 1.3 cm. Freeze until set, about 30 minutes.
5
Arrange the fruit
Mix the orange flesh, red grapes and all the berries together. Arrange a layer of the mixed fruit on the set jelly, pressing it down gently with the back of your hand.
6
Finish freezing
Pour in the remaining wine jelly mixture. Gently shake the mold so the liquid fills all the gaps. Cover and freeze for at least 6 hours, or until fully set.
7
Make the orange-mint sauce
Place the lotus root starch in a small bowl and slowly whisk in some of the orange juice to form a smooth paste. After juicing the orange, combine the remaining juice with the mint leaves, lemon juice and sugar and bring to a boil. Reduce the heat and simmer for 1 minute, then remove the mint. Stir in the lotus root starch paste, remove from the heat, let cool, and add the finely chopped mint leaves.
8
Unmold and serve
Dip the whole dessert in warm water for about 5–10 seconds. Wipe the base of the mold dry. Gently press with your fingers to loosen the jelly from the mold. Cut into pieces and serve with the orange-mint sauce.
