Ingredients
375ml Maggie Beer Verjuice
1 tspn honey
2 tbspn caster sugar
100g dried nectarines, halved
2 x 2g gold strength gelatine leaves
To serve runny cream
375ml Maggie Beer Verjuice
1 tspn honey
2 tbspn caster sugar
100g dried nectarines, halved
2 x 2g gold strength gelatine leaves
To serve runny cream
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Methods
Prep time: 10 mins, plus setting time / Cook time: 10 mins.
METHOD
1
Place the Verjuice, honey, sugar & dried nectarines into a small pot and place over a medium heat. Gently simmer to soften the nectarines (approximately 5 to 7 mins), then remove the nectarines and place them around the sides of a 400mls capacity mould, set aside.
2
Then soak the gelatin leaves in cold water until soft, squeeze out any excess water the stir into the warm Sangiovese Verjuice. Then carefully pour this mixture into the mould. Place into the fridge for up to 4 hours or overnight to set the jelly.
3
Serve with runny cream.
Tip: You can also turn this jelly out, just place the mould into hot water for 1 to 2 mins then invert onto a serving plate.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins, plus setting time / Cook time: 10 mins.
METHOD
1
Place the Verjuice, honey, sugar & dried nectarines into a small pot and place over a medium heat. Gently simmer to soften the nectarines (approximately 5 to 7 mins), then remove the nectarines and place them around the sides of a 400mls capacity mould, set aside.
2
Then soak the gelatin leaves in cold water until soft, squeeze out any excess water the stir into the warm Sangiovese Verjuice. Then carefully pour this mixture into the mould. Place into the fridge for up to 4 hours or overnight to set the jelly.
3
Serve with runny cream.
Tip: You can also turn this jelly out, just place the mould into hot water for 1 to 2 mins then invert onto a serving plate.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 375mL
$9.95
