RUDI'S gelatine fruit delights
This week, Rudi Liebenberg shakes things up a bit with fruit
THE general rule is that one leaf of gelatine will set 100ml of water or liquid. If you do not have access to leaf gelatine, 15ml (1 tbsp) of powdered gelatine is equal to 4 sheets (leaves). Not all fruit juices will set the same, as the acidity differs. The sugar levels will also be different. If you like, you can make a simple syrup (boil equal parts sugar and water until thickened) to sweeten juice for jelly. For a champagne jelly, replace the juice with sparkling wine and add 50g sugar.
8 gelatine leaves or 30ml gelatine powder
800ml fruit juice (cranberry, strawberry, apple)
200g mixed berries (optional)
If using gelatine leaves, soften them in a little cold water. If using powder, soak it in a little fruit juice before heating. Place juice and gelatine in a pot over low heat, stirring to dissolve the gelatine. Remove and cool, then pour into moulds or glasses and refrigerate until set. If using berries, half-fill the glasses with jelly and refrigerate until set, then add the berries and pour over the remaining liquid jelly, refrigerating again until set. Serve with custard, cream, or ice cream.
Rudi Liebenberg is executive chef at the Mount Nelson Hotel in Cape Town and Sunday Times Chef of the Year for 2012