Raspberries are having their second wave right now, and I decided I absolutely had to take advantage of that. It's also the peak of peach season, so the dessert I came up with today turned out to be just that — peachy-raspberry)) Of course, you can easily use other berries or fruit to your taste — strawberries, cherries, currants. It'll be delicious!
Ingredients:
- Raspberry layer:
- 400 g raspberry purée (~ 500 g raspberries)
- 10 g gelatin + 70 ml water
- 60-80 g powdered sugar
- Peach layer:
- 350 g peach purée (~400 g peaches)
- 50 ml orange juice
- 10 g gelatin + 70 ml water
- 20-40 g powdered sugar
How to cook peach-raspberry jello
Sweeten the raspberry purée to taste. The amount of powdered sugar will vary a lot depending on the specific raspberries and your personal preference. Be sure to taste as you go to figure out exactly how much you need. Soak the gelatin for 10 minutes, then heat until the gelatin dissolves, and let it cool. Pour it into the raspberry mixture while stirring.
Prepare the glasses. Mine are very small — 60 ml — but you can use any glasses or dessert cups you have on hand; smaller ones work best. Next, fold a piece of plastic wrap in half and place it over the top of each glass, covering just over half the opening, then secure the wrap. The idea is that when you lay the glasses on their sides, you can fill them halfway without the liquid spilling out. Place some crumpled foil on a plate for stability, and arrange the glasses on their sides. Fill each glass halfway. Refrigerate until set.
Make the peach layer. Blend the peaches in a blender. Strain through a fine mesh strainer. Add the orange juice and sweeten to taste. The amount of powdered sugar will also vary a lot depending on the specific peaches. Taste as you go to figure out exactly how much you need. Soak the gelatin for 10 minutes, then heat until the gelatin dissolves, and let it cool. Pour it into the mixture while stirring.
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