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Le Chaudron recipe
Gelée de sang de vampire
Vampire blood jelly
⏱ 20 minServes 6Easy330 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)red berry juice
4 leavesgelatin
60 g (2 oz)superfine sugar- 150 g (5 oz)red berries
1 tbsplemon juice
- 500 ml (2 cups) red berry juice
- 4 leaves gelatin
- 60 g (2 oz) superfine sugar
- 150 g (5 oz) red berries
- 1 tbsp lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the gelatin sheets in the bowl of cold water for a few minutes, and heat the red berry juice with the sugar in the saucepan without boiling.
- Off the heat, squeeze out the gelatin and whisk it into the hot juice until completely dissolved.
- Add the lemon juice, then put a few fresh berries in the bottom of each glass.
- Pour the warm jelly over the fruit, let cool, then refrigerate at least 4 hours until fully set.
- Check it's set by tilting a glass slightly, then top each with another berry.
- Serve cold, turned out onto a plate if you like.
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