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Fruit Jelly | Hotel de Mikuni's Recipe Transcription

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Hotel de Mikuni

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Ingredients

Orange : 1 piece
grapefruit : 1 piece
blueberry : About 10 grains
watermelon : 50g
(A) Water : 300ml
(A) White wine : 100ml
(B) Powdered gelatin : 12g
(B) Water : 3 tbsp
(C) Honey : 60g
(C) Lemon juice : 1 tsp

Time required

50minutes

Procedure

1) Get ready 00:25
Soak the gelatin powder in water. Cut the fruit. Place plastic wrap on the mold.
2) Mix the ingredients 01:03
Put (A) in a pan and boil over high heat. Turn off the heat and add (B) to melt. Add (C) and mix.
3) Take the rough heat 02:24
Cool with ice water and remove the rough heat.
4) Put in a jelly mold 02:44
Arrange the fruits in a plastic wrap mold and pour the jelly liquid. Put the plastic wrap on top.
5) Refrigerate and harden 04:07
Refrigerate overnight to harden.
6) Serve 05:23
Cut and serve in a chilled bowl to complete.

Point

・ Recipe of "Terrine of various fruits" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ A refreshing jelly that is ideal for summer.
・ Cooking time does not include the time to cool and harden in the refrigerator.
・ Prepare seasonal fruits as you like.
・ If you don't have white wine, you can substitute sweet sake.
・ If you add gelatin powder, do not bring it to a boil.
・ Warm the knife before cutting.
・ You may combine it with champagne.