Raspberry Jelly with Sambuca
Baking and Desserts • Italian
Description
Raspberry Jelly with Sambuca
Ingredients
- Raspberry leaves 20 oz
- Gelatin 4 pieces
- Sambuca 10 fl oz
- Raspberry gin 2 tablespoons
- Cream 5 fl oz
- Chopped almonds to taste
Step-by-Step Guide
Step 1
Place 125 grams of raspberries in the freezer. Puree the remaining berries and strain the puree through a sieve to remove the seeds.
Step 2
Soak the gelatin in 200 ml of cold water for 5 minutes.
Step 3
Add the liqueur and sambuca to the raspberry puree. Heat for 5 minutes.
Step 4
Remove the raspberry puree from the heat. Drain any excess liquid from the bowl with the gelatin, add the gelatin to the raspberry puree, and wait for the gelatin to completely dissolve. Distribute the frozen raspberries among glasses and pour the jelly over them. Place in the refrigerator overnight.
Step 5
Before serving, take the jelly out of the refrigerator and let it sit for 10 minutes at room temperature. Garnish with whipped cream and toasted almonds.
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