Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
Raspberry Jelly
A true showstopper: While you can certainly make it with other fruits, none deliver quite the same dramatic color. The iconic frog-green version, by the way, is traditionally flavored with woodruff.
Ingredients for the jelly
| Ingredients | ||
|---|---|---|
| 1,1 | kg | Raspberries, fresh or frozen |
| 800 | ml | Water |
| 200 | g | Sugar |
| 16 | leaves | Gelatine |
| Juice of 2 lemons | ||
| Fresh raspberries | ||
| Whipping cream (optional) | ||
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Soak the gelatin in cold water until softened.
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Bring 800g of raspberries to a boil with 800ml of water and the sugar. Reduce the heat and simmer for 10 minutes. Strain through a fine sieve or cloth, collecting the juice (you should have about 1 liter). Do not press on the cooked berries, as this will cloud the liquid.
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Gently reheat the raspberry juice—do not let it boil. Squeeze out the gelatin and stir it into the warm juice until completely dissolved. Add the lemon juice, then strain once more through a fine cloth for a perfectly clear result.
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Let the liquid cool to room temperature. Arrange the remaining 300g of raspberries in a Bundt pan or individual glasses. Carefully pour the liquid over the fruit. Refrigerate for at least 6 hours, preferably overnight, until fully set.
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To unmold, briefly dip the pan in hot water to release the jelly. Garnish with fresh raspberries before serving.
