Gastronomixs

Raspberry jelly

Creation by Jeffrey Meessen, student at Cas Spijkers Academie, Boxmeer, the Netherlands.

Raspberry jelly

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Ingredients

300

g

raspberry coulis

30

g

vegetal

30

g

sugar

10

g

fraise des bois

Preparation method

  • Bring the raspberry coulis to the boil together with the vegetal, sugar and fraise des bois.
  • Spray a container with pan release agent.
  • Pour the mixture in the container and allow to set until firm.
  • Cut shapes of the mixture with round cutters of different sizes.

Serving suggestions

  • Delicious with red fruit desserts, such as chilled red fruit soup.
  • As a basic ingredient in a pre-dessert, e.g. with pear, tangerine or citrus fruit.

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