Berry-fruit dessert

Description

The idea of this dessert I saw on the "outlandish" television channel. In cooking show invited strangers passers-by to the yacht, where he learned the chef treated them different meats... I've been waiting for season berries... and here is the result, and it is possible to tell, own recipe with You today represent. Here you can fantasize all you want... And such a beautiful dessert, I'm sure you can apply even the most discerning connoisseurs.

Ingredients

Cherry

2 cup
Cream

100 ml
Sugar

12 Tbsp
Gelatin
Water

800 ml
Banana

2 piece
Strawberry

2 cup
Red currants

1 cup

Cooking

We begin to prepare a transparent jelly. Dissolve the sugar (the quantity can be decrease and increase, respectively to taste) in cold water so that there is not one grains. Then pour the solution in the gelatin and leave to swell for 40 minutes. Then put on low heat and, stirring constantly, bring to a boil. Further, let it cools down... we got plenty of time.

In fact, for this dessert you can use any colored berries and fruits. We have a long and ripe raspberries, and other berries, strawberries last a little saved, but the long-awaited BlackBerry still green on the branches, so today I have a dessert from this set. Here needed one yellow, I have a banana, have a chef in the transmission was something unknown to me, the yellow "overseas"...:) In this recipe, the MOST IMPORTANT thing to BERRIES and FRUITS was DRASTICALLY DIFFERENT COLOR in order to achieve a striking contrast in the context of the future of dessert.

Begin preparing the berries. Viewed red raspberries, set aside.

The strawberries sort, wash, and cut large berries into a thin plate, small - cut just in half.

Bananas peel and also cut into thin circles.

Iterate red currants, peel, wash, dried on the napkin. Moisture, of course, should be in the dessert at least. The weak and juicy berries, I - cherry, cook last. Sort, wash, take out the bones and divide the fruit with your hands into halves.

Now proceed directly to the dessert. The form I have it for the bread, gently spread the foil, preferably in 2 layers, if somewhere there was a breakthroughs in the corners are also the most tightly presses the foil. How You put the foil will depend on the shape and pattern on the outer layer of the dessert. But it is not very crucial, it is almost not visible because of raznovidnosti mass. Lay out the first layer. I decided to put more cherries to the juice and the darker color remains at the bottom.

Then the yellow layer banana slices (and regretted that I bought only 1, in the ingredients I pointed out 2 or better can be 3). Pour the cooled jelly. I tried to fill the void. Anyway, I then realized that in an ideal world, each filled layer need to be cold to the surface was smooth, and then our berries I'll go too straight, horizontal layers.

Went on the red currants, you can put less sour...

Then lay out horizontal layers of beautiful strawberries. Pour the jelly solution.

And then all again repeated, alternating contrasting layers, not forgetting to pour the jelly solution.

At the same time prepare white jelly. You can use regular, and instant gelatin. Actually, my white layer is impromptu. Not enough transparent jelly, and this can happen because the amount of berries it is impossible to foresee. So let it be You have always in stock a few packs of gelatin, I found it in stock this German gelatin - "Fix". Soak, mix carefully with the cream, bring to a boil and waiting for a good cool down (I have to control in the refrigerator set to be sure that he wouldn't let me down).

Bays berries white jelly solution. If you want to achieve on the top layer of beautiful red and pink streaks on a white background, then you can pour warm jello, the gelatin solution inside is mixed with the juice of berries and gradually stands up. If you need pure white color, then sling only cold and quickly and immediately place in the refrigerator. Here's the top layer turned out at me after a couple of hours cooling in the fridge. Get two hands our product together with the foil from the mold and passed on to an appropriate dessert dish. Better if someone will help, because the foil may tear under the weight. In the end, the whole design should be powerful enough. In the background visible to my form (now not only for bread, but for dessert).

Now you need to remove the entire foil. Look how easily it comes away. Neatly around the perimeter, fingers, she pulls over, and jelly very slowly unstick. Do it only at the top.

Then take the scissors and make the incision of foil to the bottom. Severing the perimeter of the bottom all of the pieces raise from different sides and take out from under the dessert all remnants of foil.

That turned out so beautiful, delicious and a tremendous dessert for a large group or party.

View - side and close to...

The already cut part on top of the plate, as he sees it Guadalmina and crying in Your address words of admiration and gratitude...:)

I have at this time cooked jam from the last of the cherries, and it poured for the beauty. It remains only to immodestly add that my dessert and in appearance and in taste too I think, it turned out not worse, than on the beautiful yacht... he is beautiful and young and famous chef, whose name I can not remember...

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