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Jellied Berries with Whipped Coconut Cream

Difficulty: Medium

6

Servings

30

Preparation (min)

180

Total (min)

Ingredients

Jellied berries

  • 2 cups (500 ml) fresh raspberries (2 x 4 oz. or 125 g trays)
  • 2 cups (500 ml) fresh blueberries (2 x 6 oz. or 170 g trays)
  • 2 cups (500 ml) cranberry juice without added sugar
  • ½ cup (125 ml) cane sugar
  • 2 pouches (7 g each) unflavoured powdered gelatin

Coconut cream

  • 1 400-ml can unsweetened coconut milk, refrigerated overnight so the coconut water and coconut cream separate in the can
  • 1 (15 ml) maple syrup
  • 2 tsp. (10 ml) cane sugar
  • 2 tsp. (10 ml) pure vanilla extract

Preparation

What a treat it is to be able to take advantage of fresh berries right from the field! This cake-shaped dessert made of jellied berries will add an original and refreshing touch to any summer feast. Paired with whipped coconut cream, you get a light healthy dessert, which also makes a fantastic addition for the holidays! The red colour brightens up the table while cranberries always provide a nice addition in December.

 

Jellied berries

  • In an 8 ½ in. x 4 ½ in. (20 cm x 10 cm) loaf pan, layer the berries evenly, beginning with the raspberries, alternating to obtain 4 layers of fruit. Set aside.
  • In a large saucepan over high heat, bring juice and sugar to a boil, stirring to dissolve the sugar.
  • As soon as the liquid starts to boil, remove from heat and whisk in the gelatin until completely dissolved. Let cool.
  • Pour juice mixture over berries in pan and refrigerate, uncovered, until firm, 3 to 4 hours.
  • To unmold aspic, run a sharp knife around edge, then dip bottom of pan in warm water for a few seconds, and carefully invert onto a serving dish.
  • Serve with whipped coconut cream.

Whipped coconut cream

  • Open can of coconut milk by the bottom instead of the top and pour coconut water into a glass to save it in the refrigerator for another use, such as drinking.
  • Pour coconut cream into a large cold bowl. Using a hand mixer, whip until fluffy.
  • Add maple syrup, cane sugar and vanilla to coconut cream and whip until creamy.
  • Serve whipped coconut cream with the jellied berries. Store leftover cream in the refrigerator.

Variation: Jellied Fruit with Whipped Coconut Cream (Raspberries and blueberries with pomegranate juice)

  • Substitute pomegranate juice for cranberry juice without added sugar and add ¼ cup (60 ml) cane sugar instead of ½ cup (125 ml). I recommend using a juice that does not contain natural or artificial flavours.

Variation: Jellied Fruit in Individual Cups

  • Follow the recipe, using 1 gelatin pouch instead of 2.

 

Photo: Tango [Vitalité Québec] JULY / AUGUST 2017
Recipe: Josée Fiset

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