House and Leisure Food - - HK FOOD -

Recipe Raphaella Frame-tolmie

4T gela­tine pow­der 100ml hot wa­ter (not boiling) 3T caster sugar 225ml Cap Clas­sique or

sparkling wine 225ml fruit juice of your choice

(we used grape­fruit juice) ed­i­ble gold leaf

Serves 4

Sprin­kle the gela­tine pow­der over the hot wa­ter and al­low to soak for a minute. Add the caster sugar, stir un­til dis­solved and al­low to cool to room tem­per­a­ture. Pour in the Cap Clas­sique and fruit juice, and stir to com­bine. Pour the jelly mix­ture into a mould and re­frig­er­ate to set.

To un­mould the jelly, half fill a large bowl with boiling wa­ter from the ket­tle. Quickly dip the mould into the hot wa­ter for about five sec­onds, then turn the jelly onto a plate. Al­ter­na­tively, wet a tea towel with boiling wa­ter and wrap it around the up­turned mould un­til the jelly drops onto the plate. Dec­o­rate with flakes of ed­i­ble gold leaf.

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