2 cups (500 ml) water
1/4 cup (50 g) 2 oz sugar
2 tbsp redcurrant jelly
25 g gelatine
250 ml claret
a few drops cochineal
1/4 cup (50 g) 2 oz sugar
2 tbsp redcurrant jelly
25 g gelatine
250 ml claret
a few drops cochineal
method
1. Put the water, except for tbsp, the sugar, and the jelly into a pan and heat until the sugar has dissolved.
2. Soften the gelatine in the rest of the water in a small heatproof container.
3. Stand the container in a pan of hot water and stir until dissolved.
4. Add to the syrup, with the Claret and the cochineal.
5. Strain through a single thickness of muslin or fine cotton into a wetted mould.
6. Leave for about 2 hours to set.
2. Soften the gelatine in the rest of the water in a small heatproof container.
3. Stand the container in a pan of hot water and stir until dissolved.
4. Add to the syrup, with the Claret and the cochineal.
5. Strain through a single thickness of muslin or fine cotton into a wetted mould.
6. Leave for about 2 hours to set.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
