Ingredients
- 500 g of mixed fruits (bananas, apples, peaches, plums, strawberries, raspberries, etc.)
- 3 tablespoons of rum or cognac
- 120 g caster sugar
- 25 cl of orange juice
- 4 sheets of gelatin
Preparation
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Prepare the fruit the day before by cutting it into pieces. Macerate it in a salad bowl with the rum or cognac, stirring from time to time.
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Mix the sugar with 15 cl of water in a saucepan. Heat for 4 minutes over medium heat to obtain a syrup.
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Pour the orange juice into a salad bowl, soften the gelatin leaves cut into pieces for 5 minutes. Add the syrup, stirring until the gelatin is completely dissolved.
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Line a brioche mold or a round cake tin with aluminum foil.
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Pour the liquid mixture to a height of 2 cm and leave to set in the refrigerator or freezer.
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Arrange the fruit on top and pour the rest of the liquid mixture. Place back in the refrigerator and leave to set for several hours.
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Unmold just before serving.
