Go Back Email Link

Berry Gelatin With Amaretto

Deel op Facebook Print Recipe

Ingredients

Ingredients for 8 Servings

  • 18 oz 500 g Raspberries
  • ¾ cup Simple syrup
  • 1¼ cups 300 ml Apple juice
  • 7 tbsp 100 ml Riesling (or another rich white wine)
  • 7 tbsp 100 ml Amaretto
  • 10 Sheets gelatin
  • For the Berry Mixture
  • 6 oz 180 g Raspberries
  • 3.5 oz 100 g Wild strawberries
  • 6 oz 180 g Blueberries
  • 2 oz 50 g Redcurrants

Garnish Recommendation:

  • yogurt lemon sauce or various sorbets

Instructions

  • Boil apple juice with Riesling and simple syrup.
  • Remove from heat and let cool for half an hour.
  • Mix in raspberries with an immersion blender and then sieve through cheesecloth without pressing, so that only clear juice comes through.
  • Warm about 200ml of this juice.
  • Add cold water to the gelatin, remove excess water, and dissolve in the warm juice.
  • Add to the rest of the juice with the amaretto.
  • Chill the single serving molds.
  • Stem and wash the berries and mix together.
  • Fill the forms with the cool, but still liquid, gelatin, just to cover the bottom.
  • Put a bit of the berry mixture into each.
  • Let stiffen in the refrigerator, and then fill more with gelatin and berries and let stiffen again.
  • Repeat until you have used all of the berries and gelatin.
  • Let cool for 4 hours.
  • Before serving, set the molds briefly in hot water and release the gelatin.

Notes & Wine Advice

If you do not have access to fresh, seasonal berries, you can use frozen berries. Before using, they must be thawed and patted dry.
--------------------------------------------------------------------------------------------------
Course; Dessert / Fruit