Raspberry Gelatin With Nectarines – a delicious recipe with raspberries, water, sugar, unflavored gelatin, mangoes, whipped cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium saucepan, combine the raspberries with the water and cook over moderately high heat, crushing the berries with a potato masher or a fork, until very juicy, 5 to 6 minutes. Pour the hot berries into a fine stainless-steel sieve set over a medium bowl and let drain.
2
Gently stir the berry mixture, scraping it up from the bottom of the sieve with a spatula; don't press on the solids or the gelatin will be cloudy. You should have 2 cups of juice. Stir in the sugar until dissolved and let cool.
3
Transfer 1/4 cup of the raspberry juice to a small bowl. Sprinkle the gelatin over the juice and let stand until the gelatin is evenly moistened.
4
In a small skillet, warm the gelatin mixture over moderate heat just until the gelatin melts. Stir the mixture into the remaining raspberry juice in the medium bowl and pour it into 6 wineglasses. Refrigerate until barely set, about 1 hour. Gently stir in the fruit and refrigerate until firm, about 1 hour longer. Garnish with whipped cream.
115
kcal
Calories
30
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 half-pints raspberries, 1 cup water, 1/2 cup sugar, 1 envelope unflavored gelatin, and more.
Yes, Raspberry Gelatin With Nectarines falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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