Red Berry Aspic With Languedoc Wine
A colorful and refreshing summer dessert
- 800 g
- x 1
Sweet productsGuadeloupe cane sugar35 g •See the article
- x 4
- 25 cl
- 25 cl
- x 10
Sauces & condimentsTahitian Vanilla1 pod •See the article
Soften the gelatin in cold water for ten minutes.
Rinse the fruit. Cut the strawberries lengthwise into 4 sections. Cut the nectarine into quarters, then into small cubes.
Boil the wine and water together along with the vanilla pod (after splitting it and scraping the contents with a knife) and sugar.
Remove from heat. Remove excess water from the gelatin and add it to the mixture. Let cool. Remove the vanilla pod.
Place a half-inch section of gelatin in a silicone cake mold. Refrigerate for around 1 hour.
Keep the gelatin pan in a warm double-boiler after removing it from heat. Remove the terrine from the refrigerator and arrange the fruit on the jelly. Pour a small amount of jelly in between each layer of fruit. Cover the terrine with plastic film and refrigerate over night.
Remove from the mold by submerging the bottom of the terrine in hot water for 10-15 seconds. Decorate with a few mint leaves.
Languedoc Blanc or Languedoc Rosé