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Print Recipe
Dessert "Raspberry-Mango" Recipe
In the summer heat, you want delicious quick fruit and berry desserts. Which are prepared easily and simply, and are suitable both for a festive table, and for every day. These desserts are served chilled, and give a pleasant fruit and berry coolness in the summer heat.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Mango peel and cut into pieces, add 1 tbsp of sugar. Using a blender, turn into a homogeneous puree.
    Mango peel and cut into pieces, add 1 tbsp of sugar. Using a blender, turn into a homogeneous puree.
  2. Pink champagne 40 ml. heat up to 50 g. and dilute it with gelatin. ( on the children's table, it turns out very tasty to breed gelatin in Fanta).
    Pink champagne 40 ml. heat up to 50 g. and dilute it with gelatin. ( on the children's table, it turns out very tasty to breed gelatin in Fanta).
  3. Combine mango puree with gelatin diluted in champagne.
    Combine mango puree with gelatin diluted in champagne.
  4. One side of the glass in which we will serve the dessert is tightened with a film.
    One side of the glass in which we will serve the dessert is tightened with a film.
  5. Put a glass (250 ml.) in a suitable form and fill with mango jelly. Remove to the freezer for 30 minutes. (for the stabilization of gelatin) It is convenient to fill the glass with mango jelly using a pastry bag.
    Put a glass (250 ml.) in a suitable form and fill with mango jelly. Remove to the freezer for 30 minutes. (for the stabilization of gelatin)
It is convenient to fill the glass with mango jelly using a pastry bag.
  6. Preparing raspberry jelly: - Combine raspberries and 30 ml of champagne in a saucepan (do not add sugar) - put on fire and boil for 1 min.
    Preparing raspberry jelly:
- Combine raspberries and 30 ml of champagne in a saucepan (do not add sugar) - put on fire and boil for 1 min.
  7. Transfer the raspberries to a blender and turn into a puree.
    Transfer the raspberries to a blender and turn into a puree.
  8. Then RUB the raspberry puree through a sieve.
    Then RUB the raspberry puree through a sieve.
  9. Pink champagne 30 ml. heat up to 50 g. and dilute it with gelatin.
    Pink champagne 30 ml. heat up to 50 g. and dilute it with gelatin.
  10. Combine the raspberry puree with the gelatin diluted in champagne and mix. Take a glass of frozen mango jelly out of the freezer and fill the remaining space with raspberry jelly. Remove to the freezer for 30 minutes.
    Combine the raspberry puree with the gelatin diluted in champagne and mix.
Take a glass of frozen mango jelly out of the freezer and fill the remaining space with raspberry jelly.
Remove to the freezer for 30 minutes.
  11. When the jelly stabilizes, take the glass out of the freezer and decorate the dessert as desired.
    When the jelly stabilizes, take the glass out of the freezer and decorate the dessert as desired.
  12. The mango and raspberry were perfect. The sweet taste of mango and the sourness of raspberries gives the dessert an unforgettable summer notes, you can only close your eyes and imagine the noise of the sea, warm sand and the aroma of the sea breeze.
    The mango and raspberry were perfect. The sweet taste of mango and the sourness of raspberries gives the dessert an unforgettable summer notes, you can only close your eyes and imagine the noise of the sea, warm sand and the aroma of the sea breeze.
  13. Before serving, the dessert is stored in the refrigerator. Served chilled!
    Before serving, the dessert is stored in the refrigerator. Served chilled!

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