5 leaves of gelatine
600 ml clementine juice
sugar, to taste
a small piece of fresh ginger, peeled
2 clementines, peeled and slice into thin rounds
1 heaped teaspoon vanilla syrup or a few drops of vanilla extract
dessert recipes | serves 6
You can use virtually any type of juice for jelly but clementines are absolutely delicious at this time of year. To me, this tastes like Christmas in a glass. If you’ve got kids around, these are the perfect things to make with them because they are quick to make and not fussy at all.
Pour 500ml cold water into a bowl with the gelatine leaves and soak for a few minutes until softened. Pour the clementine juice into a pan over a low heat and warm it through, then add the softened gelatine and let it dissolve, stirring occasionally. Add a little sugar to sweeten the juice, but not too much - you still want that zippy clementine flavour to come through. Grate a tiny bit of ginger onto your chopping board then squeeze it over the juice so you get a few drips of ginger juice in there.
Arrange 6 small serving glasses (about 200ml each) on a tray and put 2 clementine rounds into each one. Sieve the clementine mixture into each glass then put them in the fridge for at least 2 hours, or until they’re set and wobbly.
To serve, mix the vanilla syrup into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave a few pretty bits of chocolate on top.
(via Jamie Oliver)
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