Ingredients
Mint layer
whipping cream
225g
7.61fl oz
milk
150g
5.07fl oz
sugar
60g
2.10oz
4tbsp
gelatin 200 bloom
6g
0.21oz
0.40tbsp
vanilla
5g
0.18oz
0.34tbsp
mint paste
20g
0.70oz
1.34tbsp
Creamy raspberry layer
whipping cream
200g
6.76fl oz
raspberries
220g
7.70oz
1cup
14.74tbsp
sugar
50g
1.75oz
3.35tbsp
gelatin 200 bloom
6g
0.21oz
0.40tbsp
Berry & nectarine layer
raspberries
250g
8.75oz
1cup
16.75tbsp
nectarine
100g
3.50oz
0.40cup
6.70tbsp
pectin NH
3g
0.11oz
0.20tbsp
sugar
40g
1.40oz
2.68tbsp
Mint paste
sugar
30g
1.05oz
2tbsp
mint leaves
100g
3.50oz
0.40cup
6.70tbsp
glucose syrup
20g
0.70oz
1.34tbsp
Method
Mint layer
- Prepare the gelatin according to package instructions.
- Combine the cream, milk, mint paste, sugar and vanilla in a saucepan, and bring to a boil.
- Stir with a blender, and strain onto gelatin.
- Pour 145g of the mass into each of three molds.
- Place in the freezer for an hour.
Creamy raspberry layer
- Prepare the gelatin according to package instructions.
- Combine the cream, raspberries and sugar in a saucepan, and bring to a boil.
- Stir with a blender, and strain onto gelatin.
- Pour 130g of the mass over the hardened mint layer. * The mass should be at room temperature.
- Place in the freezer for 35-40 minutes.
Berry & nectarine layer
- Place all the ingredients in a saucepan, and bring to a boil for a couple more minutes.
- Cool slightly, and pour 120g of the mass into each glass.
- In half an hour this layer will harden.
Mint paste
- Mash everything in a blender.
- Store in the freezer.
