Jelly Hearts with Fruit
Jelly hearts with fruit is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 sheets white gelatin
- 400 ml white grape juice
- 200 ml peach liqueur
- 75 ml peach juice
- 2 slices pineapple
- 1 Kiwi
- mint
- 2 tbsp dark chocolate
- 4 tbsp raspberry jam
Instructions
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1.
Soak the gelatin in plenty of cold water, soaking one sheet extra. Mix the grape juice with the liqueur.
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2.
Cut the pineapple slices into a total of 16 pieces. Peel and cut the kiwi into 8 pieces. Squeeze out the soaked gelatin (7 sheets) well and melt it in a small pot over low heat. Add a little of the grape juice mixture, stir smoothly and quickly fold it into the remaining grape juice. Pour about 0.5 cm per mold and place in the freezer. When everything has set, insert two pineapple pieces into each heart and cover them with the juice mixture, then return to the freezer to set again. Distribute the kiwi slices on top and pour the remaining mixture over them. Let set once more. In the meantime squeeze out the remaining gelatin sheet and melt it in a small pot, add the peach juice, mix in. Spread this over the set hearts and place in the refrigerator for at least 3 hours.
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3.
For serving, press or remove the hearts from the silicone molds onto plates. Melt the chocolate over a bain‑marie, fill a small piping bag and decorate the four plates with thin lines. Pipe the raspberry jam similarly to shape the plates, garnish with mint.
