Fruit in Sauternes Jelly

Credit: Mathilde de l'Ecotais
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Ingredients (10 people)

Preparing the Sauternes jelly

Preparing the lime mousse

Assembling the fruit jelly

  • Assortment of fresh fruit


Step 1: Preparing the Sauternes jelly

Soak gelatin sheets in cold water.

Thoroughly wash and dry the oranges. Rub the orange skins with sugar cubes to soak up the essential oils. Drop sugar cubes into the wine and heat to an almost-simmer, but not boiling. Add the drained gelatin sheets. Mix well. Once ready, this jelly needs to be used quickly.

Step 2: Preparing the lime mousse

Soak the gelatin sheets in cold water.

Heat the syrup, melt the drained gelatin sheets, and leave to chill.

Add lime juice to the chilled gelatin mixture to obtain a liqueur-like consistency.

Whisk the cream and fold into the mixture. Fill small ramekins and let chill.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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