Summer Fruit Chartreuse

Credit: Mathilde de l'Ecotais
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Ingredients (4 people)

Preparing the fruit chartreuse


Step 1: Preparing the fruit jelly

Bring water and sugar to the boil to make a syrup. Let the verbena steep, strain through a chinois, and leave to chill. Soak gelatin sheets in cold water.

Add peach juice to the syrup. Melt the gelatin in a microwave oven and add to the mixture.

Step 2: Preparing the fruit chartreuse

Peel and thinly slice half of the fruit and coat the walls of a half-dome mold: make a pleasing arrangement, alternating the colors, and securing in place with a small amount of the jelly.

Cut the remaining half of the fruit into a brunoise. Gently mix the brunoise together with part of the jelly and fill the mold. Chill until the jelly sets.

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

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