Jellied Fruits

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Jellied Fruits
Image: Elena Stefanova Jordanova
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19/02/2018
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Preparation120 min.
Тotal120 min.
Servings8
"A superb fresh and very eye-catching dessert, like a breath of summer in the middle of winter."

Ingredients

  • strawberries - 10.5 oz (300 g) fresh + 1 cup (250 ml) strawberry compote juice
  • peaches - 10.5 oz (300 g) from compote + 1 cup (250 ml) peach compote juice
  • gelatin - 1 tsp (5 g)
  • oil - 1 tablespoon
measures

How to cook

Clean the strawberries and cut them. In another bowl, cut the peaches thinly. Divide up the gelatin in 2 and put 1 part in a bowl, cover with water. Wait for it to swell, heat the juice from the strawberry compote and add the swollen gelatin to it.

Stir until fully dissolved. Oil the bottom and sides of a small form. Arrange a layer of strawberries and pour on 2 fingers of the gelatin using a spoon. Put in the fridge and wait for it to harden but not too much. The strawberries must not sink. Take it out and arrange another layer of strawberries, then carefully another 2 fingers of gelatin.

Return to the fridge again and repeat this process until out of strawberries. Repeat this process for the peaches. Once all done, return to the fridge overnight. Slide a wet knife along the walls and invert onto a plate.

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