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Yields4 Servings
 1 tsp VSOP Blood Orange Extra Virgin Olive Oil, for greasing the molds
 2 tbsp Unflavored Gelatin
 ¼ cup VSOP Cranberry Pear Aged White Balsamic Vinegar
 1 cup Fresh Fruit, bananas, blueberries, kiwi, lychee, oranges, raspberries, strawberries, etc
 1 ¾ cups VSOP Cranberry Pear Aged White Balsamic Vinegar
1

Using the Blood Orange EVOO, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds.

2

Arrange the cut up fruit in the mold/s. In a small bowl, sprinkle the gelatin over 1/4 cup of Cranberry Pear White Balsamic and allow to sit undisturbed.

3

In a two quart sauce pan over medium heat, bring the remaining Balsamic to a simmer. Remove from heat and add the bloomed gelatin. Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear. Pour the warm mixture in to the prepared molds and refrigerate for at least 4 hours or until set.

Ingredients

 1 tsp VSOP Blood Orange Extra Virgin Olive Oil, for greasing the molds
 2 tbsp Unflavored Gelatin
 ¼ cup VSOP Cranberry Pear Aged White Balsamic Vinegar
 1 cup Fresh Fruit, bananas, blueberries, kiwi, lychee, oranges, raspberries, strawberries, etc
 1 ¾ cups VSOP Cranberry Pear Aged White Balsamic Vinegar

Directions

1

Using the Blood Orange EVOO, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds.

2

Arrange the cut up fruit in the mold/s. In a small bowl, sprinkle the gelatin over 1/4 cup of Cranberry Pear White Balsamic and allow to sit undisturbed.

3

In a two quart sauce pan over medium heat, bring the remaining Balsamic to a simmer. Remove from heat and add the bloomed gelatin. Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear. Pour the warm mixture in to the prepared molds and refrigerate for at least 4 hours or until set.

Cranberry Pear Gelee With Fruit

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