Equipment
Ingredients
Gelatin Base
- 7 g unflavored gelatin powder
- 30 ml cold water
Cranberry Purée
- 340 g cranberries, fresh or frozen
- 100 g granulated sugar
- 120 ml water
Flavoring
- 60 ml cassis syrup
Nutrition (per serving)
Method
In a small bowl, sprinkle the gelatin powder evenly over the cold water. Let it sit for 5 minutes to bloom.
In a large microwave-safe bowl, combine the cranberries, water, and sugar. Cover loosely with a microwave-safe plate or vented lid. Microwave on high power for 5 to 7 minutes, or until the cranberries burst and the mixture is bubbling aggressively.
Carefully remove the hot bowl from the microwave. Pour the cranberry mixture through a fine-mesh sieve set over a clean bowl, pressing firmly with a spatula to extract as much smooth liquid as possible. Discard the remaining skins.
Add the bloomed gelatin and the cassis syrup to the hot, strained cranberry liquid. Whisk vigorously until the gelatin is completely dissolved.
Pour the smooth cranberry cassis mixture into a silicone mold or individual serving glasses.
Transfer the mold to the refrigerator. Chill for at least 4 hours, or until completely set and firm to the touch.
Chef's Notes
- Cranberries contain natural pectin, but using precise amounts of gelatin ensures a consistent, sliceable set straight from the mold regardless of the fruit's natural variation.
- If you prefer a more rustic dessert with texture, skip the straining step and simply pulse the cooked cranberries in a food processor before adding the gelatin.
- The cassis syrup acts as both a sweetener and a flavor enhancer, smoothing out the sharp astringency of the cranberries and providing a deep purple hue.
- For easier unmolding, a flexible silicone mold is highly recommended. Lightly greasing it with neutral oil makes the release practically effortless.
Storage
Refrigerator: 1 week — Keep tightly covered so the gelée does not absorb refrigerator odors.
