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July
2004 Recipe
Raspberry Mint Jellies
This is
a colorful, refreshing little dessert for summer, much loved by
anyone with childhood memories of Jello. Most berries are good
with mint and so can take the place of raspberries; larger ones
such as strawberries should be sliced. The dramatic dark colors of
the mint and berries are set off by the crystal of the jelly.
Serves 4
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1 1/2
tablespoons gelatin
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2 cups
water
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medium
bunch of mint (about 1 1/2 oz)
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3/4
cup sugar
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2
tablespoons white alcohol (framboise or kirsch)
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1/2 lb
raspberries
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4
ramekins or glasses (3/4 cup capacity each)
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Sprinkle gelatin over 3-4 tablespoons of the water in a medium
bowl and leave until spongy, at least 5 minutes. Choose four
pretty mint leaves and reserve four sprigs for decoration. Put
the rest, with the stems, in a saucepan with the sugar and
remaining water. Heat until the sugar dissolves, cover and bring
the syrup to a boil. Leave it to infuse over low heat 10-15
minutes. Meanwhile, blanch the four mint leaves to set their
color: Bring a small pan of water to a boil, add the mint leaves
and bring just back to a boil. Drain and rinse with cold water,
draining thoroughly.
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Strain the syrup and add it to the softened gelatin and stir
until melted. Stir in the alcohol.
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Set the ramekins or glasses in a roasting pan of ice water. Pout
1 tablespoon of mint jelly into each ramekin and leave until
just set, 3-5 minutes. Lay a mint leaf on the jelly and cover
with two more tablespoons jelly, again leaving just until set,
3-5 minutes more. Top with the raspberries, pressing down
slightly. Fill with the remaining jelly, taking care to cover
the raspberries completely. Cover and leave in the refrigerator
to set, 4-6 hours.
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To serve: if using ramekins, dip each one for 3-5 seconds in
warm water, loosen the jelly from the sides of the mold and turn
it on to a chilled plate. Alternatively, serve jelly in the
glasses. Decorate with a mint sprig.
Getting Ahead: The jellies
keep well in the refrigerator for up to two days. After a few
hours the gelatin will stiffen, so if you are preparing ahead, let
the jellies soften at room temperature for an hour before serving.
On
the Side: On a hot day Raspberry Mint Jellies are good
plain, or you may like to add a spoonful of clotted cream, whipped
cream, or crème fraîche.
In
the Glass: On a warm evening, here's the place for a sweet
sparkling wine such as a Vouvray.
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