Fruits in Jelly

Squeeze oranges and half a lemon. Collect juice separately. Rinse blueberries and strawberries, dry. Remove stems.

Remove peel from remaining fruit. Cut into pieces of different sizes. Drizzle juice of one lemon over pears to prevent them from browning. Keep each fruit in an extra bowl. Slit the vanilla bean. Scrape out the pith, mix with the orange juice. Soften gelatin in cold water. Heat 1/4 of the orange juice, add the squeezed gelatin leaves and mix in gently with a wooden spoon. Add the remaining juice.

Fill a large container with ice cubes. Place the tureen on top. Pour in some orange juice, sprinkle blueberries on top. Pour the other fruits in layers on top, pouring a little bit of jelly between each layer until all ingredients are used. Leave to set in the refrigerator for 1 hour.

Peel the kiwis. With a little bit of sugar in the hand mixer form. Turn the terrine out onto a plate and surround with kiwi sauce.

For this recipe you can use almost any fresh fruit. The fruit sauce can be varied according to the season.

– Country : United Kingdom – Takes about : 01 h 30 min. – Preparation t. : 30 min. – Difficulty : Easy – Price : Medium

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