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.
- 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