CLE­MENGOLD BUB­BLY JELLIES

An easy-to-make din­ner party dessert that’ll im­press your guests – even the low-carb di­eters.

True Love - - ADVERTORIAL - Recipe and food styling AMY HOP­KINS Pho­to­graphs JAMES GARAGHTY

Look­ing for a new dessert recipe to im­press your friends with at your next din­ner party? This recipe is su­per-easy, can be made in ad­vance and uses sea­sonal fruit. It’s also low­carb and gluten-free, to in­clude all guests. Plus, it only takes 15 min­utes to pre­pare. For more awe­some dessert ideas, serve the Cle­menGold syrup over vanilla ice cream, on pan­cakes or over a cheese­cake.

INGREDIENTS

4 Cle­menGold man­darins 100 ml wa­ter

200 g brown sugar 6 sheets ge­latin

750 ml Bub­bly

METHOD

1. Place the juice and zest of 2 Cle­menGold man­darins and the wa­ter in a saucepan set over medium-high heat.

2. Add the sugar and stir un­til dis­solved, then al­low the wa­ter to boil for a cou­ple of min­utes as the zest re­leases a slight or­ange colour and the liq­uid be­comes syrupy.

3. In the mean­time, fill a bowl with cold wa­ter and soak the ge­latin sheets in the wa­ter to soften, then add the soft­ened sheets to the Cle­menGold syrup and mix to melt.

4. Slice 6 rings from the re­main­ing 2 Cle­menGolds, about 5 mm each. Re­move the peel and any pith. Di­vide the six rings among six coupe glasses or small dessert bowls.

5. Pour the bub­bly into a jug and add the syrup-gela­tine mix­ture. Stir un­til com­bined, then di­vide among the coupe glasses/ dessert bowls.

6. Cover with cling wrap, and place in the fridge overnight to set.

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