Gelee is something I personally love the most! It’s wobbling texture and delightful fruits are the sole factors that mesmerize me a lot. I can definitely eat them for a whole week, in fact I am not even bored taking them for a month.
Anyway, you may not be such a gelee driven and crazy like me but you surely find whole bunch of pleasure eating this gelee. The best part about this recipe is not just it is extremely versatile in its use but it is also prepared in a lot less time than usual people think off.
You may have mostly seen gelees in high-class restaurants, placed on a very striking glass tray. But you can simply prepare this incredible dish on your home with some usual ingredients.
In this recipe I have basically focused on creating raspberry gelee and it is a perfect desert for dinners, celebration events, parties and even much more..!
|Cooking time: 30 minutes
|Preparation time: 30 minutes
|Chill time: 7 hours
|Total time: 8 hours
|Serves: 4 persons
Table of Contents
For the Panna cotta:
- 1 envelope powdered unflavored gelatin.
- ½ cup milk.
- 1.5 cups heavy cream.
- ¼ cup sugar.
- 1 teaspoon vanilla extract.
- ¼ teaspoon salt.
For the Raspberry gelee:
- Remainders of above gelatin envelop (3/4 teaspoon approx).
- ¼ cup water.
- 1.5 cups (6 oz) fresh or frozen raspberries.
- ¼ cup sugar.
- 2 teaspoon lemon juice.
- In the first place, take a small sauce pan and combine milk and 1.5 teaspoon of the unflavored gelatin. Turn on the flame and let them heat for 5 minutes. This procedure is generally called blooming, basically it is employed to help gelatin absorb water so that it dissolve evenly later when used.
- Next, set the stove for medium heat and stir in frequently for at least 5 minutes or until the gelatin entirely dissolves but make sure not to boil the milk. If required, turn the heat to medium-low.
- Add heavy cream, sugar, vanilla, and salt in the existing pot and then stir for another 5 minutes until the sugar dissolves. Then remove the mixture from heat.
- Progress by pouring the mixture into 4 small vessels or ramekins, you may also use any glass cup of your choice. Let it rest for approximately 15 minutes. Then chill it in the fridge for about 6 hours or until it sets completely.
- In the meantime, add raspberries, sugar, and lemon juice in a pot and simmer them for 5 minutes minimum. Until the sugar dissolves! Use a fine sieve to filter out all the raspberries seeds.
- The gelee is just ready. Let it set for about 10 minutes at room temperature then apply it on the refrigerator-cooled cotta, gently pour on the top of the panna cotta. Make sure to only pour when not hot*.
- Lastly, just one step ahead. Set the prepared dish in the refrigerator for another hour, if desired serve it with delicious and freshly harvested berries. Relish!!
It’s tremendously essential to pour a nicely room cooled gelee on top on cotta because hot gelee usually destroy the shape and gets mingled with the cotta. Doesn’t look that alluring!!
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