Raspberry tea gelees with watermelon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| 2 | cups | Water plus 1 cup ice water |
| 4 | Raspberry tea bags | |
| 2 | Envelopes unflavored gelatin | |
| 2 | tablespoons | Fresh lemon juice |
| A; (2 1/4-pound) piece | ||
| ; watermelon, rind | ||
| ; and seeds | ||
| ; discarded, cut into | ||
| ; 1/4-inch cubes and | ||
| ; chilled (about 3 | ||
| ; cups) | ||
| 12 | smalls | Fresh mint leaves |
| Mint sprigs | ||
Directions
GARNISH
In a saucepan bring sugar with 2 cups water to a boil over moderately high heat and boil, stirring, until sugar is dissolved. Add tea bags and remove pan from heat. Steep tea 5 minutes and remove tea bags, carefully squeezing any liquid in them into pan.
In small bowl sprinkle gelatin over ¼ cup ice water and let stand 1 minute to soften. Stir gelatin mixture into hot tea over low heat until gelatin is dissolved completely. Remove pan from heat and stir in remaining ¾ cup ice water and lemon juice. Chill mixture 45 minutes, or until thickened to the consistency of raw egg white, and stir in watermelon and mint leaves. Rinse six 1-cup molds in cold water, shaking out excess water (do not dry). Spoon mixture into molds and chill until set, about 2 hours.
Dip each mold into warm water to loosen and invert gelees onto dessert plate. Garnish gelees with mint sprigs.
Serves 6.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 1048 Calories (kcal); 0g Total Fat; (0% calories from fat); 14g Protein; 257g Carbohydrate; 0mg Cholesterol; 437mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 17 Other Carbohydrates
Converted by MM_Buster v2.0n.