This easy jelly recipe is loaded with seasonal fruit and summer flavors…
Serves: 8 Preparation time: 25′ Cooking time: 5′ + 6h waiting Ready in: 30′
7 gelatine leaves
500ml sweet white wine
2 tbsp fresh lemon juice
3 peaches, finely sliced
5 apricots, finely sliced
200gr grapes (no seeds), cut in half
2 melon slices, in cubes
10 strawberries, cut in half
15-20 small basil leaves
Soak the gelatine leaves in a little cold water for 5-6 minutes, until soft.
Pour 100ml of the wine with sugar into a pan and bring to a simmer, stirring until sugar dissolves. Squeeze the water out of the gelatine leaves. Add to the pan and stir until dissolved.
Pour mixture into a bowl, add the rest of the wine and lemon juice and stir well. Leave to cool completely.
Take a large jelly mould and scatter your fruit and basil leaves. Pour in your jelly mix and put in the refrigerator for 6 hours to set.
To serve, dip your mould into a bowl of hot water to loosen the outside of the jelly, then turn it out on to a platter.
Photo John Athimaritis – Food styling Antonia Kati