Red Berry Pâte & Let the magic of the Season begin…
With the holidays around the corner, every one is in preparation mood I bet. I am seeing neighbors have started putting up the lights & christmas decorations (which is a constant reminder to me that i should start ours soon). The shopping malls are already decked up and sparkling… red contrasting with fluffy and shimmering white of the snowflakes, & Santa Claus doing his magic with the kids. Here in Dallas, one of the malls even has a machine which is churning up snow every few minutes, all over Santa’s North Pole and the children are running around so excited to get some flakes on them. Everyone is enjoying…. It indeed turns magical at during this time of the year.
With the decorations, Santa Claus, Lights & the Christmas Trees, comes the time to share, to hope & also the time to cook some special things. These little crystal like jewels are found on the table during the holidays in France. They are so sweet, simple and a yet flavorful, fruity & delicious little mouthful. Serve them to your guest and you are ready to see some sure smiles.
This is adapted from the Food & Wine.
Ingredients:
- 1 Cup Raspberries (Fresh or Frozen)
- 1 Cup Strawberries (Fresh or Frozen)
- ½ cup Raspberry or Strawberry Preserve
- 3/4 Cup Cranberry Juice
- ¼ Cup Orange Peels
- 3/4 Cup Granulated Sugar & More for coating
- 3 Envelopes of Gelatin
- 1/2 Cup cold Water
Preparation:
In a Blender add Fresh or Thawed Raspberries, Strawberries, Orange Peels, Cranberry Juice, Preserve, & Sugar and Puree them.
Optional Step: Sieve the Puree. I did not do this, becoz’ I prefer the crunch of the seeds or any coarse fruit.
In a Pan Heat & Boil the above mixture till it reduces to half the original amount.
Place Parchment or Wax paper in a tray (make sure it covers beyond the rim) & keep it ready.
Sprinkle gelatin over the over and let it sit for about 5 minutes. Heat in the microwave for 20 seconds or till the gelatin dissolves.
Mix the gelatin with the berry puree and pour it in the tray. Cool at room temperature & then cover with a plastic wrap & put it in the refrigerator over night.
Peel out the wax paper. Cut with a sharp knife to desired shape, roll in the sugar & serve.
Serve with Cookies, Madelines, or Icecream or even in individual Cups.
Happy Thanksgiving!! & Happy Holidays!! Wishing that all of your wishes come true!
Note: I would have loved to put these jelly crystals in tiny boxes and wrap it up nice & sweet as a gift to my friends. But I noticed that after about 15/20 minutes, they start to get runny. I wonder if adding pectin would do the magic trick. If any of you have any clue to how to mend this, do let me know.
Related Posts:
Stuffed Pear in Spiced Orange Sauce
Caramel Custard
Orange Flavored Chocolate Covered Farfel
This was ready to be posted. But I need to add this with the horrible happenings in Mumbai, India during this time. I saw all the contacts & details in Sia’s Blog & I am posting them here. All the people affected are in our prayers.
Helplines: Help Mumbai
Hotels(Via Twitter):
Taj: 022-66574322, 022-66574372, 1800 111 825
Trident: 022-23890606
Oberoi Hotel: 022-23890606, 022-23890505Hospitals:
St. George Hospital: 022-22820242
J J Hospital: 022-23735555,
Bombay Hospital: 022-22067676 (extn 216)Blood Donations:
J J Hospital Blood Bank: 022-23739400
Cama Hospital Blood Bank : 022-22611648
St. George Hospital Direct Blood Bank: 022-22620344Helplines for Foreigners:
Canadians:
Foreign Affairs: 1-613-996-8885 from Canada
From elsewhere: 1-800-387-3124USA:
Help line number US: State Department number: 888.407.4747
Foreign Affairs: 1-613-996-8885United Kingdom:
Forgeign Office Emergency Telephone Number: 0207 00 800 00.Brazilians:
Brazilian help line: +919820686143 (C)Australians:
In Mumbai: 1800 002 214
International: +61 2 6261 3305(Source: http://vignettinglife.com/shot-through-the-heart/)
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Indeed a terrible massacre in Mumbai. Let our prayers reach out to the ones affected in it.
This is just an awesome recipie. I guess it looks so fast n easy n mouth watering, that cant help but try this out at my earliest.
Soma, u r a great photographer too.
…Happy Thanks Giving to you too !
very nice Soma.. looks perfect and delicious… wanna try it.
These pates looks awesome and I have never tried them.They look so festive and dusting with sugar is gorgeous.Lovely presentation Soma.
Thanks for numbers and details.
Haven’t tried this before, but looks really yummy.
Thanks for stopping by my blog and your lovely comment.
You have a yummy blog 🙂
The color is very pretty with the dusting reminding the snow. A terrible time in Indian history!
Lovely color and lovely recipe. Got to try it.
That’s a lovely combination! and so appropriate for chrismas. 🙂
Lovely color. I am novice as far as pectic and galatin is concerned so no tips here Soma. The recipe has all the berries and fruits. Nice!
Great presentation Soma! They look so proffesional … and tempting. 🙂
This would look so good on a holiday dinner table. Is this called pate de fruit in french?
Thanks all of u!!
Supriya: I am a novice too I have started experimenting tho:-)
Jude: I think thats what it is called. I did not refer to the original recipe right when i made these. I had come across it in a magazine and it had somehow stuck to me & it had some kind of berry in it or a mention of apricot (not sure of the exact combination).
wow, that looks really beautiful, and a very interesting recipe indeed Soma! thanks so much for sharing it with us:)
You need to use bell fruit pectin instead.