Jelly

Jelly

By
From
PS Desserts
Photographer
Mark Roper

Ingredients

Quantity Ingredient
100ml pure fruit juice, at room temperature
1 gold-strength gelatine leaf (2 g), softened in iced water, then squeezed to remove excess water, (see notes)

Method

  1. Heat 50 ml of the juice over low heat. Add the gelatine and stir until dissolved. Remove from the heat.
  2. Add the remaning room temperature juice to the hot liquid, then strain into a container. Refrigerate until set.

Notes

  • For berries, such as raspberries and blackberries, you will get more yield if the fruit is frozen.

    One leaf of gold-strength gelatine to 100 ml of liquid will give a firmly set jelly. If you prefer your jelly a little more wobbly, just add some more juice. I generally use 9 gelatine leaves for every 1 litre of juice if I want to get a wobble on.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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