Aspic with a twist

Ingredients for 8 servings:

• 3 oranges
• 2 nectarines
• 100 g strawberries
• 100 g raspberries
• 100 g blueberries
• 100 g blackberries
• 100 g currants
• 100 ml orange juice
• 2 vanilla pods
• 150 g brown cane sugar
• 7 tbsp brown rum (e.g. Pott)
• 3 tbsp white rum (e.g. Barcardi)
• 7 sheets of red gelatin
• ½ stalk(s) cinnamon

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 20 minutes

This recipe is a fruit jelly, hearty and refreshing, light and summery

Peel the oranges so that all the white pith is removed. Fillet the oranges. Halve the nectarine, remove the stones, and cut into thin wedges. Sort or hull the berries. Split the vanilla pods and remove the seeds. Place all the fruit in a sufficiently large bowl and mix loosely together. Fill small portion molds up to the brim (you can also use a large loaf pan if you prefer). Bring 200 ml of water to the boil with the orange juice, vanilla seeds, 1/2 cinnamon stick, and sugar, reduce the heat to low, and simmer for about 5 minutes. Remove the pan from the heat, add the rum, and stir. In the meantime, soak the gelatine in cold water for about 5 minutes, squeeze out excess water, and dissolve it in the hot rum mixture. Pour over the fruit in the molds and refrigerate for 7-8 hours. Briefly immerse the molds, or the mold containing the fruit jelly, in hot water up to the brim, then turn out. If you’re using a loaf pan, cut the jelly into thicker slices. Arrange on chilled plates and sprinkle with powdered sugar. Serve with vanilla or chocolate ice cream. Add a dollop of whipped cream to the edge. Note: This is easy to prepare, and the fruit selection is endless.