Summer Fruit Chartreuse
Preparing the fruit jelly
Preparing the fruit chartreuse
- 1 quart water (1 liter)
- 1 pound 1 1/2 ounces sugar (500 g)
- 1 sprig of verbena
- 3/4 cup peach juice (20 cl)
Step 1: Preparing the fruit jelly
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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