Annie Bell's Adults Only Bubbly Cider Jelly
Over a year ago
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Ingredients
- 7 gelatine leaves
- 750ml sparkling medium cider, chilled
- 100g caster sugar
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Gloriously golden and wobblingly wonderful.
Method
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1
1. Place a 1 litre glass bowl (or six glasses if you have room) in the freezer for at least an hour.
2. Cut the gelatine into broad strips, place in a large bowl, cover with cold water and leave to soak for 5 minutes, then drain.
3. Bring 100ml of the cider to the boil in a small saucepan with the sugar, stirring until it dissolves. Pour this over the gelatine, stirring until it dissolves.
4. Pour the gelatine solution into the chilled bowl or glasses, then gradually pour the rest of the cider over, constantly stirring to combine it with the gelatine. Spoon off any foam. Return the bowl or glasses to the freezer for 1 hour, then place it in the fridge for several more hours or overnight until set.
Chef's Tips
NOTE We used SuperCook brand gelatine. Alternatively, use 1¾ sachets of powdered gelatine (again, SuperCook is good). Sprinkle the gelatine over the hot cider in a small bowl. Leave for several minutes to soften, then stir for 1-2 minutes, by which time you should have a clear solution. If necessary, set the bowl over a little barely simmering water in a pan.
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