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Saturday, January 31, 2015

Luxury fruit jellies recipe by Délices et Gourmandises

For this summer, sweeten your holidays with fruit jellies made with more than 50% fruits. Crunchy on the outside, chewy and juicy inside, this treat will delight both kids and adults. Délices et Gourmandises presents here its recipe so that you can make some at home and enjoy it any time. As nature offers plenty of fruits, you may vary the flavors. This recipe uses orange and raspberry as basis.

Ingredients for 6 to 8 servings

-    A few handfuls blueberries
-    A few handfuls raspberries
-    4 gelatine leaves
-    400 ml orange juice (homemade or bottle from the supermarket)
-    2 tbs caster sugar
-    Fresh mints leaves


It is recommended to make these fruit jellies in individual serving glasses.
First of all, fill the moulds with three-quarters full of berries. Let them chill in the fridge.
Put one third of the orange juice into a shallow dish. Soak in the gelatin leaves for about 10 minutes or until soft.
Over medium heat, simmer one another third of the juice into a small saucepan. Add the caster sugar and the softened gelatine, squeezing it first and reserving the liquid, and then stir to dissolve.
When the dissolved gelatine mixture has cooled to room temperature, add the remaining juice and the liquid from the squeezed gelatine, and give it all a good whisk.
Then pour the mixture over the fruits in the chilled moulds, cover, and return to the fridge to set - for at least 3 hours, preferably, overnight.
Before serving, unmold the jellies: dip the bottom of each mould in hot water, when it begins to melt, invert the jelly onto a plate. Garnish the top with mint leaves.

Serving suggestions

These fruit jellies will be perfect as snack during summer or as dessert. High in fruit, rich in vitamins, healthy and tasteful, you may enjoy them without moderation. It is perfect for children who don’t like eating fruits.
For variety, do not hesitate to try other flavors such as passion fruit and lime juice, kiwi fruit with apple…


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