Fruit in Sauternes Jelly
Preparing the Sauternes jelly
Preparing the lime mousse
Making the lime cake
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse