Forks&Corks: Jellied Fruits

Society | March 27, 2003, Thursday // 00:00

Ingredients: 500 g red fruits (fresh, frozen or canned) - 200 g raspberries, strawberries, 150 g black currant, 1 liter syrup from canned red fruits (strawberries, raspberries, cherries, prunes or blueberries), 100 g sugar, 4-5 tbsp rum or brandy, 2 packs of gelatine, fruits for decoration.

How to cook: Soak the gelatine in a bowl with 150 ml of the juice. Wash the fruits, if they are fresh, and sprinkle the sugar over them. If the fruits are canned, there is no need to add more sugar. Heat the gelatine, strain it, let it coool for a while and then add it to the rest of the juice. Arrange the fruits in the form in which you are going to make the jelly and pour the juice over them. Refrigerate for 3-4 hours until the gelatine sets. Take the jelly out of the form, dip it briefly in hot water and then turn into the plate, in which you are serving the dessert.


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