Start your jelly the night before. Pour the prosecco into a large mixing
bowl, along with the lemon juice. In a separate bowl, leave the gelatine to soak in ice-cold water. Set both aside.
http://www.jamieoliver.com/recipes/recipe/prosecco-jelly/?utm_source=SilverpopMailing&utm_medium=email&utm_campaign=300715%20Go%20alfresco%20(1)&utm_content=#zgpdM7ocQOmhxZ5w.97
bowl, along with the lemon juice. In a separate bowl, leave the gelatine to soak in ice-cold water. Set both aside.
Ingredients
- 750 ml bottle of prosecco
- 50 ml lemon juice, (from about 2 1/2 lemons)
- 9.5 x 15 g leaves of gelatine
- 250 ml elderflower cordial
- 500 g plums and seasonal berries, plums destoned and halved
- 4 sprigs of fresh mint, plus extra leaves to decorate
- edible flowers, to garnish (optional)
- pouring cream, to serve
http://www.jamieoliver.com/recipes/recipe/prosecco-jelly/?utm_source=SilverpopMailing&utm_medium=email&utm_campaign=300715%20Go%20alfresco%20(1)&utm_content=#zgpdM7ocQOmhxZ5w.97
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