|
Gooseberry and Apricot Buttermilk Jellies
serves 8
¼ cup water
4T gelatine powder
2 cups gooseberry purée
1 cup apricot purée
¼ cup castor sugar
340ml cream
1½ cups buttermilk
90ml icing sugar
1t vanilla extract
Place the water in a bowl and sprinkle over 1T gelatine. Allow to sponge for 10 minutes*. Heat the purées and castor sugar until dissolved and add the gelatine. Divide between 8 pretty glasses. Refrigerate until set. Place 90ml of the cream in a bowl and sprinkle over the remaining gelatine (3T). Allow to sponge for 10 minutes. Heat remaining cream, buttermilk, icing sugar and vanilla until dissolved. Add gelatine cream and dissolve. Strain and allow to cool. Pour over the set jelly and refrigerate.
* Gelatine Powder
Step 1: Place cold water in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for five minutes or until spongy - this is called 'sponging'
Step 2: Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy. Cool slightly, before adding to the mixture you want to set.
Tip - both mixtures should be a similar temperature to avoid any lumps
|
