Raspberry gelée

Preparation info
  • Yield: Approximately

    11 ounces

    , slightly less than 1 ounce per serving
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient
0.3 <


  • Place the gelatin sheets in to a small bowl with enough cold water to cover.
  • Allow to soften and when softened, remove from the water, squeezing out excess.
  • Place the squeezed-out gelatin into a small bowl and set aside.
  • In a small heavy saucepan, heat the raspberry puree with the simple syrup.
  • Add the gelatin to the hot raspberry pu