Azahar

Vi este postre en un catálogo del supermercado y me pareció una idea original, bastante aparente y con un aspecto delicioso. Lo cierto es que mi último recuerdo tratando de hacer una gelatina de fresas era una especie de flan rosa extra líquido con una plancha de gelatina petrificada a la que no había quien le hincara el diente. Así que con estos antecedentes, esta sencilla receta suponía todo un reto para mí. He de confesar que el reto fue totalmente superado y el postre gustó mucho.

¿Qué necesitamos?

(Para 10 unidades aprox.)

- 500 g de fresones - 2 dl de leche - 5 cucharadas de agua de azahar - 1 sobre de gelatina neutra - 1 yogur griego - Azúcar - Hojas de menta

¿Cómo lo hacemos?

Calentamos agua con dos cucharadas de azúcar (un poquito menos de la cantidad de agua que indique el sobre de gelatina) y por otro lado disolvemos la gelatina en polvo en el agua de azahar. Juntamos los dos líquidos.
Limpiamos los fresones, los cortamos en láminas y los distribuimos en los moldes individuales (en las paredes ponemos las láminas más bonitas ya que será lo que se vea después).
Una vez que se ha enfriado un poco el agua con la gelatina, añadimos este líquido en cada molde y lo dejamos enfriar en la nevera durante 3 horas (mínimo).
Mientras tanto, calentamos a fuego lento la leche con dos cucharadas de azúcar y unas hojas de menta durante cinco minutos. Lo retiramos y colamos y desechamos la menta. Una vez fría esta leche, añadimos el yogur y lo batimos.
Lo servimos en un platito hondo, poniendo un fondo de la mezcla de yogur, la gelatina desmoldada y unas hojitas de mentas para decorar.

Consejos:

Antes de echar la gelatina líquida en los moldes aseguraos de que no está muy caliente ya que esto podría ‘afear’ un poco las fresas.
Un curioso truco para quitarle el rabito a las fresas consiste en coger una pajita de plástico y clavarla en la fresa por debajo, justo en el lado contrario al rabito. Clavamos la pajita y atravesamos la fresa. De esta manera quitaremos el rabito verde y todo el centro blanco que suele ser más duro. (Es mejor hacerlo con pajitas un poco anchas, como las que usan en los McDonalds o Burger).
Para desmoldar las gelatinas podéis meter la base de los recipientes en agua caliente y así se despegará mejor. En caso de que utilicéis moldes desechables de aluminio podéis cortarlos con unas tijeras sin ningún problema.

*[English version] ORANGE BLOSSOM & STRAWBERRY JELLY WITH MINT * **Ingredients (serves 10 approx.):- 500 g strawberries

2 dl milk
5 tbsp orange blossom water
1 package of gelatine (flavour less)
1 yoghurt (Greek style)
Sugar- Mint leaves
Heat some water (according to package instructions) with two tablespoons of sugar. Place the orange blossom water into a bowl and stir in the gelatin until it has dissolved. Mix both liquids.
Prepare the strawberries, remove the green leaves and slice them. Place these slices into individual moulds.
Set aside until temperature decreases. Pour over the gelatin mixture into the moulds and place in the fridge to set for at least three hours.
Pour the milk with two tablespoons and some mint leaves in a small saucepan and heat gently. Cook for 5 minutes, strain the milk and discard mint leaves. Once cold, add the yoghurt and beat the mixture.
To serve, remove the jelly from the mould and place into a dish with some yoghurt-mint milk and garnish with a leave of mint.

Tips:- Before pouring the gelatine, let it cool a bit. Otherwise, strawberries will become ‘ugly’.

To clean the strawberries you can use a drinking straw. Insert the straw into the opposite side of the green leaves and pierce the fruit until you remove completely the leaves and the hard white core.
To remove the jelly from the mould you can place the bottom of it into some hot water. It will be much easier!

I spotted this dessert in a supermarket catalog and thought it was a really original idea — eye-catching and looking absolutely delicious. The truth is, my last memory of attempting a strawberry jelly involved a sort of extra-runny pink flan with a petrified slab of gelatin on top that nobody could sink their teeth into. So with that track record, this simple recipe was quite a challenge for me. I have to confess the challenge was completely conquered and the dessert went down a treat.

What do we need?

(Makes about 10 servings)

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  500 g (1.1 lb) strawberries
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  200 ml (about 0.85 cups) milk
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  5 tablespoons orange blossom water
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  1 packet of unflavored gelatin
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  1 Greek yogurt
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  Sugar
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  Mint leaves
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How do we make it?

Heat some water with two tablespoons of sugar (a little less water than the amount indicated on the gelatin packet) and, separately, dissolve the powdered gelatin in the orange blossom water. Combine the two liquids.
Wash the strawberries, slice them, and arrange them in individual molds (place the prettiest slices against the walls since those will be what shows later).
Once the water-and-gelatin mixture has cooled a bit, pour it into each mold and chill in the fridge for at least 3 hours.
Meanwhile, gently heat the milk with two tablespoons of sugar and a few mint leaves for five minutes. Remove from heat, strain, and discard the mint. Once the milk is cold, add the yogurt and whisk it together.
Serve in a shallow dish, with a layer of the yogurt mixture on the bottom, the unmolded jelly on top, and a few mint leaves to garnish.

Tips:

Before pouring the liquid gelatin into the molds, make sure it isn’t too hot — otherwise it could ‘ugly up’ the strawberries a bit.
A neat trick for hulling strawberries: grab a plastic straw and push it into the strawberry from underneath, on the opposite side from the stem. Push the straw all the way through the fruit. This removes the green stem and the harder white core in one go. (It works better with slightly wider straws, like the ones at McDonald’s or Burger King.)
To unmold the jellies, you can dip the base of the molds in hot water so they release more easily. If you’re using disposable aluminum molds, you can just snip them open with scissors — no problem.

*[English version] ORANGE BLOSSOM & STRAWBERRY JELLY WITH MINT

**Ingredients (serves 10 approx.):- 500 g strawberries

2 dl milk
5 tbsp orange blossom water
1 package of gelatine (flavour less)
1 yoghurt (Greek style)
Sugar- Mint leaves
Heat some water (according to package instructions) with two tablespoons of sugar. Place the orange blossom water into a bowl and stir in the gelatin until it has dissolved. Mix both liquids.
Prepare the strawberries, remove the green leaves and slice them. Place these slices into individual moulds.
Set aside until temperature decreases. Pour over the gelatin mixture into the moulds and place in the fridge to set for at least three hours.
Pour the milk with two tablespoons and some mint leaves in a small saucepan and heat gently. Cook for 5 minutes, strain the milk and discard mint leaves. Once cold, add the yoghurt and beat the mixture.
To serve, remove the jelly from the mould and place into a dish with some yoghurt-mint milk and garnish with a leave of mint.
Tips:- Before pouring the gelatine, let it cool a bit. Otherwise, strawberries will become ‘ugly’.
To clean the strawberries you can use a drinking straw. Insert the straw into the opposite side of the green leaves and pierce the fruit until you remove completely the leaves and the hard white core.
To remove the jelly from the mould you can place the bottom of it into some hot water. It will be much easier!

Comments

Marisa (2012-08-03 11:50:26):

I can confirm that, on top of being a really beautifully presented dessert, it’s absolutely delicious. I had the luck of being the guinea pig. :)