Nectarine Gelée on Kefir Cream

Ingredients

• 12 sheets gelatin
• 3 nectarines
• 200 ml light grape juice
• 100 ml milk (1.5% fat)
• 75 g cane sugar
• 400 ml kefir
• liquid sweetener (to taste)
• 100 g raspberries
• 1 lemon
• 3 tbsp powdered sugar

Instructions

1. 1.

   Rinse a 950‑ml baking dish with cold water and line it completely with plastic wrap.

2. 2.

   Soak half the gelatin in cold water.

3. 3.

   Wash, halve, pit, and dice the nectarines.

4. 4.

   Bring grape juice to a boil, add the diced nectarines, and simmer for 1 minute over low heat.

5. 5.

   Squeeze out excess water from the remaining gelatin and dissolve it into the hot liquid while stirring. Pour the mixture into the dish, let cool, then refrigerate for about 1 hour until set.

6. 6.

   Soak the rest of the gelatin in cold water.

7. 7.

   In a saucepan bring milk and sugar to a boil. Remove from heat and stir until sugar dissolves. Squeeze out gelatin and dissolve it into the hot milk while stirring. Let cool to room temperature, then fold in kefir. Sweeten with liquid sweetener if desired.

8. 8.

   Pour the kefir mixture over the set nectarine gelée in the dish and chill for at least 4 more hours.

9. 9.

   Squeeze lemon juice. Gently wash raspberries, drain, then simmer with powdered sugar and 1 tbsp lemon juice. Blend with a stick blender, strain through a fine sieve into a bowl, and let cool.

10. 10.

    To serve, briefly dip the baking dish in hot water and pour the contents onto a plate. Slice into portions and arrange with raspberry sauce.