Raspberry Gelee Recipes

PROSECCO-RASPBERRY GELéE

Steps:

• Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.
• Place 1/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
• Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.
• Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about 3/4 cup per glass. Chill gelée until firm, about 3 hours. DO AHEAD: Gelées can be made up to 2 days ahead. Cover and keep chilled.

RASPBERRY CAKE FILLING

Steps:

• In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
• Let cool completely before spreading onto cake.

RASPBERRY JELLY

Steps:

• Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
• In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
• Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

APRICOT GELEE

Steps:

• Heat the puree over medium-high heat in a saucepan fitted with a candy thermometer. Mix the pectin with half the sugar to "dilute" it. When the puree reaches 100 degrees F, add the pectin/sugar. Bring to a boil, stirring constantly. Add the remaining sugar and the corn syrup and cook until the mixture reaches 225 degrees F, stirring slowly and constantly with a rubber spatula, making sure to scrape the bottom and sides.
• Dissolve the ascorbic acid in 1 teaspoon of water. Remove the pan from the heat and stir in the ascorbic acid. Pour into a baking dish lined with a silpat or parchment paper, and let set for at least overnight, until gelled and firm. Cut neatly into rectangles 1-inch by 1 1/2 inches. Spread a few tablespoons of sugar in a dish and roll each square in sugar, to coat. Wrap individually in cellophane or store in an airtight container. At room temperature, they keep up to 4 weeks.
• Notes about the recipe: When golden-brown cookies and dark-brown chocolates threaten to overwhelm my petit-four trays, I can always depend on the bright garnet sparkle of these candies, lively in color and flavor. In France, where I learned to make them, gelees come in a tremendous range of colors and flavors, from grass-green kiwi to deep purple blackberry.
• And if you're a fan of Chuckles candies, these will blow your mind. Pectin is a natural fruit gelatin that you can buy in powder form, especially during canning season (June-October). Ascorbic acid, a natural antioxidant available at health-food stores, keeps the color bright.

RASPBERRY-CHOCOLATE GELATIN

Steps:

• Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender. Pour through a fine-mesh sieve into a bowl.
• Bring half of the raspberry puree to a boil in a small saucepan over medium heat. Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree.
• Spray nine 5-ounce paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry gelatin mixture. Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes.
• Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves. Add the chocolate, reduce the heat to low and cook, stirring, until smooth. Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours.
• Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper. Top with whipped cream and raspberries.

LYCHEE COMPOTE WITH RASPBERRIES AND CHAMPAGNE GELéE

Steps:

• Lightly oil a 9-inch square baking pan and line with plastic wrap, leaving an overhang. Combine sugar and 1 1/2 cups Champagne in a small saucepan and sprinkle gelatin over mixture. Let gelatin stand 1 minute to soften.
• Cook over moderate heat, gently stirring occasionally (vigorous stirring will create too much foam), just until sugar and gelatin are dissolved.
• Slowly pour into a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally. Slowly add lemon juice and remaining 1 1/2 cups Champagne, stirring just until combined. Let stand 5 minutes, then skim foam.
• Continue to cool mixture, gently stirring occasionally, until it mounds slightly, about 20 minutes. Transfer to baking pan and chill, covered, until firm, at least 8 hours.
• Peel lychees. Make a lengthwise slit in each and remove pit, leaving pulp as intact as possible.
• Heat lychees, sugar, water, and lemon juice in a small saucepan over moderate heat, stirring, just until sugar is dissolved. Transfer to a medium bowl and chill at least 2 hours.
• Invert gelée onto a cutting board, discarding plastic wrap, then trim edges. Cut gelée into 1/2-inch cubes and add to compote with raspberries. Gently mix with a rubber spatula.

SURE.JELL RED RASPBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush raspberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

RASPBERRY GELATIN RING

Steps:

• In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin mixture stand at room temperature., In a bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.