In a double boiler, dissolve the gelatin with half of the water. When the gelatin has melted, take off the stove but leave in the double boiler. In a large bowl, combine the remaining water, the lemon juice, the sugar and the wine, stir until the sugar has completly dissolved. Add the melted gelatin, stirring constantly. Pour the jelly (1/4 inch thick) into a mold, chill until firm. Dry the fruit on a paper towel and dice (large pieces). Lay the fruit on the firm jelly, pour the remaining jelly over, covering the fruit by 1/4 inch. Refrigerate for 6 hours. To unmold, run a knife around the edges of the tin and dip the base of the mold 3 seconds in hot water. Turn onto a serving platter, refrigerate. Serve with chantilly cream (whip the crÅme fraöche with the sugar).
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3 1/2 lbs fresh fruit (pears, cherries, strawberries, apricots, pineapple, bananas, oranges) seeded and stoned
2/3 cup sugar
2 cups dry white wine
2 cups water
2 tbsp freshly squeezed lemon juice
2 large tbsp flavorless powdered gelatin
1 cup crÅme fraöche or heavy cream
1 oz caster sugar
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40
mn
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While preparing, if the jelly is too firm, reheat it gently until liquid.
