Turkey breast with fruit in jelly

Name: Turkey breast with fruit in jelly
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1.2 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 TEASPOON dried mint, basil and sage; 1 can(s) (425 ml, 240 g) Pineapple; 1 can(s) (425 ml; 250 g) Peaches; 1/8 l Meat broth (instant); 6 sheets Gelatine; 1 Kiwi; 50 g blue grapes; 5 Cocktail cherries; 7-10 Tbsp Mint leaves

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1.2 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 TEASPOON dried mint, basil and sage
1 can(s) (425 ml, 240 g) Pineapple
1 can(s) (425 ml; 250 g) Peaches
1/8 l Meat broth (instant)
6 sheets Gelatine
1 Kiwi
50 g blue grapes
5 Cocktail cherries
7-10 Tbsp Mint leaves

Directions

1
Wash the meat, dab dry and rub with salt, pepper and herbs. Place on the fat pan of the oven and roast in the preheated oven (electric: 200°C/ gas: level 3) for about 40 minutes. Drain pineapple and peaches on a sieve and collect the juice. Mix stock and 6 tablespoons of juice and pour it over the meat several times. Take out the turkey breast and let it cool down. Soak the gelatine in cold water. Pour roast stock through a sieve, fill up to 1/2 litre of liquid with juice and water and bring to the boil. Squeeze the gelatine, dissolve in the stock and allow to cool. Peel, halve and slice the kiwi. Wash and halve the grapes. Cut cocktail cherries in half. Cut pineapple into pieces, peaches into thin slices and turkey breast into slices. Put turkey breast in a mould and cover with 1/3 of the fruit. Pour liquid over it and let it set in the fridge. Garnish with mint leaves. Add the remaining fruit separately
2
Form: Pillivuyt
3
Plate: Irmi Allnoch