Raspberry Jelly

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Place wine, 100 ml water, grenadine and 50 g sugar in a saucepan and heat until the sugar is dissolved. Dissolve the gelatine in the hot liquid, allow to cool slightly. Rinse a box mould (20 cm long, 1.2 litres capacity) with cold water. Sort the raspberries and distribute them in the mould.

2. 2

   Pour the wine mixture over the raspberries. Cover with cling film and leave to set in the fridge for 6-8 hours. For the sauce, add 2 peaches and boiling water. Rinse cold and remove the skin. Cut the flesh off the stone. Puree with orange juice and 25 g sugar. Wash 1 peach, cut into slices from the stone. Dip the jelly briefly in hot water, cut along the edge with a sharp knife and turn over onto a plate. Cut the jelly into slices, arrange with sauce and peach slices.

3. 3

   Cut the flesh off the stone. Puree with orange juice and 25 g sugar. Wash 1 peach, cut into slices from the stone. Dip the jelly briefly in hot water, cut along the edge with a sharp knife and turn over onto a plate. Cut the jelly into slices, arrange with sauce and peach slices. Decorate with orange peel

4. 4

   waiting time approx. 6 hours