什锦水果蛋糕

材料

覆盆子果冻粉85克
冷水800毫升
35%奶油500毫升
什锦蜜饯200克（橘子、柠檬和樱桃口味）

做法

1. 准备果冻：把400毫升冷水煮滚后加入覆盆子果冻粉拌匀，加入剩余冷水搅拌均匀，倒进平地盘中冷藏至凝固，切成适量大小。
2. 把奶油搅打至发泡。
3. 在玻璃瓶地铺一层覆盆子果冻，再加一层奶油以及一层什锦蜜饯，重复步骤至玻璃罐装满即可。

Tutti Frutti

Ingredients

85g raspberry jelly crystals
800ml cold water
500ml whipping cream (35%)
200g candied peel (orange, lemon, cherries)

Methods

1. Prepare jello: Bring 400ml water to a boil. Add in raspberry jelly crystals and stir well. Add in remaining cold water and mix well. Pour mixture into tray and chill in fridge overnight until firm. Cut into cubes.
2. Whip whipping cream until firm.
3. Fill jar with a layer of jello, follow by a layer of whipped cream, and another layer of candied peel. Repeat till jar is full.

text:若昕 art direction:Kenz photo:Steven Soh