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Red Berries in Rosé Gelly with Honey Whipped Cream https://www.metro.ca/userfiles/image/recipes/fruits-rouge-en-gelee-de-vin-rose-et-creme-fouettee-au-miel-7266.jpg PT30M PT05M PT2H35M
Sprinkle the gelatine on 1/4 cup (60 ml) of cold water and let it rise.In a saucepan, heat the rosé wine with the cranberry juice and the sugar until it reaches the boiling point.Dissolve the gelatine in the hot wine. Let cool.Divide the fruit into small glass bowls or dessert cups.Pour the rosé wine over the fruit. Refrigerate at least 2 hours to allow the gelatin to set.When ready to serve, whip the cream with the honey and vanilla.Garnish the jellied fruit with the honey whipped cream and serve.
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1 cup (250 mL) 35 % whipping cream 1 packet of flavourless gelatine 1/4 cup (60 mL) cold water 3/4 cup (180 mL) rosé wine 3/4 cup (180 mL) white cranberry juice 3 Tbsp. (45 mL) sugar 1 cup (250 mL) strawberries, cut into quarters 1 cup (250 mL) raspberries 1 cup (250 mL) pitted cherries 2 Tbsp. (30 mL) wildflower honey 1/2 tsp. (2 mL) vanilla essence
Red Berries in Rosé Gelly with Honey Whipped Cream

Red Berries in Rosé Gelly with Honey Whipped Cream

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4
servings
0:30
Preparation
0:05
COOKING
2:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    35 % whipping cream
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    LACTANTIA CREAM OR LIBERTÉ YOGOURT

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    SELECTED SIZES, SELECTED VARIETIES


    LACTANTIA CREAM OR LIBERTÉ YOGOURT

    LACTANTIA CREAM OR LIBERTÉ YOGOURT

    $2.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


    LACTANTIA CREAM OR LIBERTÉ YOGOURT

    LACTANTIA CREAM OR LIBERTÉ YOGOURT

    $2.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 1
    packet of flavourless gelatine
  • 1/4 cup
    (60 mL)
    cold water
  • 3/4 cup
    (180 mL)
    rosé wine
  • 3/4 cup
    (180 mL)
    white cranberry juice
  • 3 Tbsp.
    (45 mL)
    sugar
  • 1 cup
    (250 mL)
    strawberries, cut into quarters
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    STRAWBERRIES 454 g OR GREENHOUSE STRAWBERRIES 340 g

    STRAWBERRIES 454 g OR GREENHOUSE STRAWBERRIES 340 g

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    PRODUCT OF U.S.A. OR MEXICO, No. 1 GRADE or PRODUCT OF ONTARIO CANADA No. 1 GRADE


  • 1 cup
    (250 mL)
    raspberries
  • 1 cup
    (250 mL)
    pitted cherries
  • 2 Tbsp.
    (30 mL)
    wildflower honey
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    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

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    SELECTED VARIETIES


    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

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    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

    $8.99 ea.

    SELECTED VARIETIES


  • 1/2 tsp.
    (2 mL)
    vanilla essence
Imprimer ma sélection

Preparation

Sprinkle the gelatine on 1/4 cup (60 ml) of cold water and let it rise.

In a saucepan, heat the rosé wine with the cranberry juice and the sugar until it reaches the boiling point.

Dissolve the gelatine in the hot wine. Let cool.

Divide the fruit into small glass bowls or dessert cups.

Pour the rosé wine over the fruit. Refrigerate at least 2 hours to allow the gelatin to set.

When ready to serve, whip the cream with the honey and vanilla.

Garnish the jellied fruit with the honey whipped cream and serve.

Source : metsdelacreme

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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