Autumn fruit in aspic
calories: low
category: dessert
cost: medium
difficulty: medium
preparation time: 75
Ingredients
Strawberries 200 gr.
Green grapes 150 gr.
Black grapes 150 gr.
Bananas 2
Lemons 1
Oranges 1
Gelatine in leaves 30 gr.
Sugar 100 gr.
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Wine Tips
for your meals
Green grapes 150 gr.
Black grapes 150 gr.
Bananas 2
Lemons 1
Oranges 1
Gelatine in leaves 30 gr.
Sugar 100 gr.
See our
Wine Tips
for your meals
Preparation Soften the gelatine in cold water in a bowl. Wash the grapes, dry them and cut them in half, then take out the pips. Wash the strawberries in very cold water, dry and slice them. Peel the bananas and cut them into rings and sprinkle them with the lemon juice.
Put 5 decilitres of water into a pot together with the sugar and bring it slowly to a boil. Boil for about 10 minutes. Take it off the fire. Drain the gelatine, squeeze it and add it to the water. Stir with a wooden spoon until the gelatine has melted.
Let the mixture set then add the juice of an orange and mix. Pour a thin layer of gelatine onto the bottom of a mould and let it set in the refrigerator, then put a layer of mixed fruit and a little gelatine and put it back into the refrigerator until it has almost set.
Put the mould into the refrigerator for 2 hours. When you are ready to serve, emerge the mould into hot water, turn it upside down onto a serving plate and decorate it with mint leaves. The Chef's tips Drink a sweet white wine with your recipe such as Moscato di Pantelleria. Curiosity Grapes contain certain acids that neutralize the excess of acids in the blood.
Put 5 decilitres of water into a pot together with the sugar and bring it slowly to a boil. Boil for about 10 minutes. Take it off the fire. Drain the gelatine, squeeze it and add it to the water. Stir with a wooden spoon until the gelatine has melted.
Let the mixture set then add the juice of an orange and mix. Pour a thin layer of gelatine onto the bottom of a mould and let it set in the refrigerator, then put a layer of mixed fruit and a little gelatine and put it back into the refrigerator until it has almost set.
Put the mould into the refrigerator for 2 hours. When you are ready to serve, emerge the mould into hot water, turn it upside down onto a serving plate and decorate it with mint leaves.
