Recette de cuisineHomemade recipes · Hainaut
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Acai jelly

Acai jelly

Desserts

A firm acai sorbet, shaped into a crown and served very cold, either on its own or with vanilla ice cream or whipped cream. Allow for a night of rest.

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Recipe from Rotlimena, Atoj (Wikibooks), adapted by Recette de cuisine · · updated on

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This açai pulp jelly sets into a beautiful violet crown. It is prepared the day before and served very cold.

Ingredients and directions

  • Prep time30 min
  • Cook time10 min
  • Resting12 hr
  • Total12 hr 40 min
  • DifficultyMedium
  • Cooking methodwater bath

Ingredients

10 people
  • $0.24

Directions

  1. If the acai is frozen, thaw it out gradually, ensuring you have enough bags to obtain 1 liter, then blend it. ≈ 4 min
  2. Pour this, pour all the gelatin into a small bowl, add the cold water, mix well, and let it rest for half an hour.
  3. Next, heat in a water bath, stirring until the gelatin is completely dissolved.
  4. Combine the acai, add the gelatin, and then gradually add the sugar, while continuing to blend. ≈ 4 min
  5. Pour une couronne, pourver the mixture into a pre-rinsed, ice-cold cake pan. ≈ 3 min
  6. Place the jelly in the refrigerator and let it set overnight, until it is firm and thoroughly chilled.
  7. Remove from the mold and serve as is, with ice cream or whipped cream. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 cup of thick açai pulp
  • 3 packets of neutral powdered gelatin (12g each)
  • 20 tablespoons of cold water
  • 14 tablespoons of sugar, adjust to taste

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