Name: Almond Jelly with Fresh Fruit (Gelée d’amande aux fruits frais)
Yield: For four people
Cuisine: French
Ingredients: 400 g (14 oz) of different coloured fruits. According to the season, choose from: whole soft fruits (strawberries, raspberries, cherries, currants, etc.) or larger fruits cut in fine slices (pears, peaches, pineapple, oranges, etc.); 20 cl (⅓ pint) water; 20 g (¾ oz) skimmed milk powder; 2 drops bitter almond essence; 2 sheets leaf gelatine or 2 level teaspoons powdered gelatine

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

20 cl (⅓ pint) water
20 g (¾

Method

Soak the leaves of gelatine in cold water to soften and swell them.
Dissolve the skimmed milk powder in the cold water. Bring to the boil, remove from the heat and add the two drops of almond essence and the drained soaked gelatine. Mix until the gelatine has dissolved and pour into a wide round dish. Chill in the refrigerator and let it set into a round flat j