Raspberry Gelée
Dessert: Raspberry gelée with lemon balm and Prosecco! The dessert is completely fat-free and offers only 182 calories of fruit enjoyment without guilt.
Ingredients
- 12 sheets white gelatin
- 1 Organic lemon
- 4 stems lemon balm
- 650 g raspberries
- 700 ml Prosecco (or light grape juice)
- 50 g cane sugar
Instructions
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1.
Soak gelatin for at least 5 minutes in cold water.
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2.
Line a bowl or terrine mold of about 1.2 l capacity with clear plastic wrap.
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3.
Wash, dry, and finely grate the lemon zest; then squeeze the lemon to obtain juice.
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4.
Rinse lemon balm, shake off excess water, pluck leaves, and cut into fine strips.
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5.
Carefully strain raspberries and gently mix them with lemon zest and lemon balm.
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6.
Place raspberries in the mold.
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7.
Stir Prosecco and lemon juice together.
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8.
Reserve about 100 ml of this mixture and bring it to a boil in a saucepan while stirring with sugar.
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9.
Squeeze out excess water from gelatin. Remove saucepan from heat and dissolve gelatin into the hot liquid.
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10.
Add the gelatin mixture to the remaining Prosecco and stir well.
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11.
Pour the liquid into the mold. Tap the mold on the work surface a few times to ensure even distribution. Chill the gelée for about 4 hours in the refrigerator.
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12.
Before serving, briefly immerse the mold in hot water to loosen the gelée from the edges. Then pour the gelée out of the mold, remove the plastic wrap, and slice with a warm knife. Serve with lemon sorbet.
