Cherry compote jelly
When adding the mint in step 2, tearing it up as you add it will enhance the aroma. When cooling the jelly mixture, attach a rubber spatula to the side of the bowl and rotate the bowl in one direction to mix it without foaming
How to make it
1
Place the gelatin sheets in ice water and leave for 10 to 15 minutes
2
Put A in a pot and heat over low heat. Once boiling, remove from heat and add B
3
Add the softened gelatin and heat again. Once dissolved, remove from heat and strain through a sieve
4
Place in a bowl of ice water and cool while stirring gently with a rubber spatula, taking care not to create bubbles. Once cooled, transfer to a serving dish and chill in the refrigerator
5
Cut the cherry compote in half lengthwise, remove the seeds, and place on top of the jelly. Pour the compote sauce over it and garnish with mint
2 ingredients
-
- sheet gelatin
- 5g
-
- ice water
- Appropriate amount
-
- For finishing cherry compote
- 14 grains
-
- Compote Sauce : Reduced compote liquid, used for finishing.
- Appropriate amount
-
- For a mint finish
- Appropriate amount
-
[A]
- White wine
- 100ml
-
- water
- 100ml
-
- granulated sugar
- 35g
-
- lemon juice
- 1 teaspoon
-
- Scrape a thin layer off the surface of the lemon peel
- 1/2 piece
-
[B]
- Kirsch
- 1 teaspoon
-
- Mint leaf tips
- 5 pieces
-
- Compote sauce
- 10ml
[PR]
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