Grapefruit & Pomegranate Jelly, Recipe by Wangsen BAKERY PATISSERIE COOKING

Ingredients

Strawberry mousse

100 gr   Strawberry Puree      

250 gr   Cream                 

 50 gr     Sugar                   

  3 gr      Gelatin                  

Step

  1. Mix the Puree, cream and sugar all together into the saucepan and boiling
  2. Add the gelatin,which has been soften with chilly water, into the saucepan,blend completely
  3. Cooling down and pour into the cups about 1 cm in height
  4. Freeze and keep in the fridge

Grapefruit Jelly

 80 gr     Grapefruit Juice         

 25 gr     Water                   

 20 gr Sugar                   

  3 gr      Gelatin                  

3 slices  Grapefruit                

2 slices  Tangerine                 

Step

  1. Mix the Grapefruit, sugar and water all together in the saucepan´╝îboiling and then remove from the heat.
  2. Soften and soak the gelatin in the chilly water.
  3. Cut the Grapefruit and Tangerine into slice and then put them into the cups.
  4. Once the liquid already cool down, pour the slice fruit into the cups and freeze and keep in the fridge

Pomegranate jelly

300 gr   Water                      

 50 gr     Sugar                      

  9 gr      Gelatin                      

 50 gr     Campari                    

 10 gr     Pomegranate syrup         

Step

  1. Mix and boiling the water and sugar in saucepan.
  2. Add the soften gelatin and blend completely.
  3. Once the jelly cooling down, add the Campari and Pomegranate syrup, then freeze.
  4. Cut the Pomegranate jelly into small cube and put it in the middle of the cups by spoon.
  5. Decorate with one piece of mint leaf

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