Raspberry jelly crystals
1 1/2 cups
Blanch almonds in half a cup of boiling water for two minutes. Drain, peel and cut into slivers.
Using a parisienne scoop, scoop out melon balls from watermelon.
Wash and cut grapes into halves. Wash, peel and cut apple into half inch sized cubes.
Wash and cut strawberries into quarters. Combine all the fruits and almond slivers in a large bowl and set aside.
Whip cream till it forms soft peaks and set to chill in the refrigerator. Heat one cup of water in a pan, add jelly crystals and stir continuously till dissolved.
Remove from heat, add one more cup of water, apple juice and lemon juice and mix well and keep aside to cool.
Pour two to three tablespoons of the prepared jelly in four individual moulds, arrange a layer of fruits on jelly and allow to set.
Repeat this till all the fruits and jelly have been used. Chill in the refrigerator for three to four hours or until firmly set.
Unmould and serve topped with rosettes of whipped cream.