The Catalan TableFruit Topping
Fruit topping with a base of smooth forest berry pulp, enriched with strawberries, cherries, and apricots, presented as a delicate and refreshing jelly.
Ingredients
Servings
4
Measurement units
Wild red-fruit topping
- 300 grswild red-fruit pulp, blended
- 125 grsicing sugar
- 3 grspectin
- red forest fruit topping fruit jelly
Fruit jelly
- 400 grsstrawberries, cherries, apricots, …
- 80 grssugar
- 4 fullsgelatine (1 sheet / 100 g fruit)
Nutritional Information
Per 100 g
Calories
137 kcal
Protein
0.2 g
Fat
0.1 g
Carbohydrates
35.3 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation: Fruit Gelatin
- Hydrate the gelatin sheets by fully submerging them in cold water for about 5-10 minutes before proceeding with the rest of the recipe.
- Puree the pre-cleaned and peeled fruit using an immersion blender until a smooth and homogeneous texture is achieved.
- Strain the pureed pulp using a fine-mesh sieve to ensure the mixture is smooth and free of lumps.
- Transfer the strained pulp to a saucepan over medium heat and add approximately one tablespoon of sugar, adjusting to your taste.
- Heat the mixture, stirring constantly, and when it is hot but not boiling, add the well-drained gelatin sheets.
- Stir vigorously until the gelatin is completely dissolved and integrated, then remove the saucepan from the heat.
- Pour the fruit and gelatin mixture over the cake and leave it in the refrigerator for at least 2-3 hours or until it sets completely.
Recommendations & Tricks
- Some of the fruit can be dusted with icing sugar before it goes on the cake, for more colour contrast.
Original recipe
View or download the original PDF document.