Elegant mixed berry soup with Galliano amaretto jelly recipe
Luca Villari raids the liqueur cabinet to add extra dimensions of flavour to this elegant desert
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Ingredients
- Galliano Jelly
- 100 millilitres water
- 3 leaves sheets gold-grade gelatine
- 100 millilitres galliano amaretto
- 1 tablespoon sugar
- Soup Mix
- 250 grams sugar
- 250 millilitres water
- 100 millilitres white wine
- 1 teaspoon grated ginger
- 1 cup strawberries, trimmed and quartered
- 1 lemon, juice
- 2 cups mixed berries, raspberries, blueberries, blackberries and quartered strawberries
- 6 mint leaves, thinly sliced
- 4 scoops plain frozen yoghurt
- 4 biscotti
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