Summer Fruit Mixture

Name: Summer Fruit Mixture
Ingredients: 1 tablespoon (9 g) unflavored gelatin powder; 1½ cups (360 ml) water; 4 teaspoons (12 g) commercial canning pectin powder or 2 teaspoons (6 g) 100 percent pure pectin powder; 4 teaspoons (12 g) commercial canning pectin powder or 2 teaspoons (6 g) 100 percent pure pectin powder; 6 ounces (170 g) granulated sugar; 2 cups (480 ml) or 10 ounces (285 g) strawberries; 2 cups (480 ml) or 10 ounces (285 g) strawberries; 2 cups (480 ml) or 10 ounces (285 g) raspberries; 2 cups (480 ml) or 10 ounces (285 g) red currants or 1 pound (455 g) Black Mission figs, preferably a bit overripe (see Note); 2 cups (480 ml) or 10 ounces (285 g) red currants or 1 pound (455 g) Black Mission figs, preferably a bit overripe (see Note); 2 cups (480 ml) or 10 ounces (285 g) blueberries

Preparation info

Yield: enough to fill
12
molds, 3¼ inches in diameter and 1½ inches in height

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

1 tablespoon (9 g) unflavored gelatin powder
1½ cups (360

Drinks
Dessert
Summer

Method

Sprinkle the gelatin powder over ¼ cup (60 ml) water and set aside to soften.
Place the remaining water in a nonreactive saucepan large enough to hold all of the fruit. Co