Fruit Kebab with Honey Gelatin

By corlear

Ingredients

• For the liquid caramelized honey:
• 1 cup honey
• water
• For the honey gelatin:
• 11/4 cup liquid caramelized honey (see previous step)
• 1 tbsp powdered agar-agar
• 11/2 cup water
• 2 sheets gelatin (previously rehydrated in cold water)
• For the fruit kebabs:
• 1 mango
• 5 medium-sized strawberries
• 10 raspberries
• 10 leaves fresh mint
• 10 kebab sticks

Details

Servings 10

Preparation

Step 1

For the liquid caramelized honey:
1. Reduce and caramelize the honey over a low heat until it darkens.
2. Skim off any foam that has foamed and gradually add the water until you have 500 g of honey water.
3. Sieve and keep on one side.

For the honey gelatin:
1. Add the agar-agar to the water and bring to the boil. Whisk and dissolve the sheets of gelatin in it. Once it is thoroughly mixed, sieve and add the liquid honey.
2. Measure the mixture once again and, if any of it has evaporated, add more water until you get the amount needed for the recipe.
3. Spread the mixture so that it is approx. 0.5 mm thick over a 23 x 15" tray.
4. Leave to cool.
5. Mark out 2½ x 2" rectangles on the mixture in the tray.

For the fruit kebabs:
1. Cut the mango and the strawberries into ½" cubes.
2. Cut the mint leaves into the same size.
3. Skewer a cube of strawberry, a piece of mint, a mango cube, another piece of mint and finish with a whole raspberry at the end of the kebab stick.

Final Steps & Preparation:
1. Put the kebab on the top of the honey rectangle and wrap it in the gelatin so the kebab is completely covered.
2. Cut off any excess gelatin, if necessary.
3. Place on kitchen paper to collect any liquid that may run off and so the gelatin is better sealed.