Name: Fruit Topping
Yield: 4 servings
Ingredients: red forest fruit topping fruit jelly; 300 g pulp of red fruits passed through the blender 400 grs strawberries, cherries, apricots,; 125 g icing sugar 80 grs sugar; 3 g pectin 4 sheets sheets of gelatin (1 sheet / 100 grs fruit); a few whole red forest fruits; (strawberries, raspberries, blueberries, currants.

Fruit Topping

Fruit topping with a base of smooth forest berry pulp, enriched with strawberries, cherries, and apricots, presented as a delicate and refreshing jelly.

fruit

dessert

Ingredients

Servings:

Ingredientes

red forest fruit topping fruit jelly
300 gpulp of red fruits passed through the blender 400 grs strawberries, cherries, apricots,
125 gicing sugar 80 grs sugar
3 gpectin 4 sheets sheets of gelatin (1 sheet / 100 grs fruit)
a few whole red forest fruits
(strawberries, raspberries, blueberries, currants.

Nutritional Information

Per Serving (Approx.)

Calories

171 kcal

Protein

1 g

Fat

0 g

Carbohydrates

43 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

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 fruits, like strawberries and apricots, can be lightly sweetened with powdered sugar. Before placing them on the cake, sprinkle a little powdered sugar to create an attractive visual contrast and enhance the flavor.
Hydrate the gelatin sheets by fully submerging them in a bowl of cold water for about 5-10 minutes. This will ensure they dissolve evenly in the mixture.
First, wash and peel the fruit well. Then, use an immersion blender to crush it until you obtain a smooth pulp. This will result in a uniform texture in the final product.
To achieve extra fine pulp, pass the crushed mixture through a chinois strainer. This step removes any coarse particles that could affect the texture of the final jelly.
Transfer the pulp to a saucepan and add an appropriate amount of sugar to sweeten to your liking, starting with a tablespoon of sugar.
Heat the mixture over medium heat, stirring continuously to prevent it from sticking to the bottom of the saucepan. When the pulp is hot but not boiling, quickly add the well-drained gelatin sheets.
Stir vigorously until the gelatin is completely dissolved. Remove immediately from heat to prevent overcooking, which can affect the texture of the jelly.