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Easy
If you have raspberry syrup (see recipe 723) you can make a nice dessert gelatin. Dissolve 20 grams (about ⅔ of an ounce) of isinglass over a flame in 3 deciliters (about 1-⅕ cups) of water and mix into it:
You do not need any sugar. If you must, use very little of it since the syrup is already very sweet. In all other respects proceed as in the previous gelatin recipes.
If you use fresh raspberries instead of syrup, use the same proportions and follow the same directions for strawberry gelatin (see recipe 715).