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A colourful fruit and edible flowers aspic recipe, for a fresh and amazing spring dessert
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 6
- Recipe cuisine International
Collect some flowers either from your own garden or from a source that specialises in pesticide-free flowers, suitable for use in the kitchen.
Wash and dry all the petals and set aside.
Soften the sheets of gelatin in a bowl of cold water.
Squeeze three oranges over a drainer, collecting the juice in a bowl and removing all seeds.
Peel the remaining orange and cut it into cubes.
Wash the lemon and slice the zest into thin slices.
Wash and slice the strawberries, peel the banana and slice them into rounds, wash and slice the peaches.
In a saucepan, place 5 tablespoons of water and warm it on the stove, add the gelatin remembering to squeeze the excess cold water off first.
Let the gelatin melt completely.
Mixing it with a wooden spoon, add the orange juice and sugar and mix until all the sugar has melted, then strain the whole mixture.
Add Muscat wine to the mixture until the total volume is 1 litre of liquid.
Let the mixture cool until it has thickened and pour a quarter of the liquid into a gelatin mould.
Make sure it covers the bottom and sides, then place in the freezer until it solidifies.
Once the gelatin is solid, begin arranging the fruit into layers and placing into the mould.
Remember to set aside a few violets for decoration.
Pour in the remaining gelatin until the mould is filled and the fruit is well-covered.
Pound the mould a few times against a flat surface to remove any air bubbles and then put it in the refrigerator for at least 4 hours.
When completely cold, remove it from the fridge and immerse it into boiling water for a few seconds, then turn it upside down on a serving plate.
A nice glass of Muscat wine makes a great accompaniment for this dish.