CHOCO­LATE JELLY

Serves 4

The Weekend Australian - Life - - STYLE - Edited ex­tract from Best Kitchen Ba­sics by Mark Best (Hardie Grant Books, $59.95).

Two words: jelly, choco­late. This is lovely to set in a clas­sic jelly mould. I would ac­com­pany it with blood or­ange seg­ments and whipped vanilla cream. It wouldn’t com­plain if part­nered with poached pears, quinces or vanilla cus­tard. Nei­ther would I.

In­gre­di­ents

14g gela­tine leaves 140g caster sugar 160g dark creme de ca­cao 40g dark, unsweet­ened (Dutch) co­coa pow­der Soak the gela­tine leaves in iced wa­ter un­til very soft. Bring the sugar, 750ml (3 cups) wa­ter, the creme de ca­cao and co­coa pow­der to the boil in a saucepan over medium heat. Squeeze the ex­cess wa­ter from the gela­tine leaves and whisk them into the choco­late mix un­til the gela­tine has dis­solved. Pass the mix­ture through a fine sieve into a jelly mould and place in the re­frig­er­a­tor to set, about 2-3 hours. To serve, quickly dip the mould in hot wa­ter and turn the jelly out on to a lovely an­tique plate.

PET­RINA TINSLAY

Blini, op­po­site page; su­per crispy roast duck; steamed Mur­ray cod with pink onions, ca­pers and lemon balm; choco­late jelly

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