Creme De Menthe Jellies Recipe
Summary
MethodBoiled
Ingredients
| Water | 3/4 Cup (16 tbs) | |
| Gelatine | 2 Tablespoon | |
| Sugar | 2 Cup (16 tbs) | |
| 3/4 cup water, extra | ||
| 1 tablespoon creme de menthe | ||
Directions
Sprinkle gelatine over water, stand until softened.
Combine sugar and extra water in saucepan, stir over heat until sugar has dissolved.
Bring to boil, reduce heat, simmer uncovered 15 minutes; add gelatine mixture, stir until dissolved.
Stir in creme de menthe.
Pour into wetted 25cm x 8cm (10in x 3in) bar tin, cool, refrigerate until firm.
Cut into small squares; keep refrigerated, covered.
Other liqueurs can be used to give different flavors and colors.
For a wine-colored jelly, use Cherry Heering in place of the creme de menthe.
You may need to add a drop or two of red food coloring to intensify the wine color.
For a yellow-colored jelly (the three colors go beautifully together), use Galliano in place of the creme de menthe.
Here again, you will need to add a few drops of yellow food coloring to intensify the color.
Combine sugar and extra water in saucepan, stir over heat until sugar has dissolved.
Bring to boil, reduce heat, simmer uncovered 15 minutes; add gelatine mixture, stir until dissolved.
Stir in creme de menthe.
Pour into wetted 25cm x 8cm (10in x 3in) bar tin, cool, refrigerate until firm.
Cut into small squares; keep refrigerated, covered.
Other liqueurs can be used to give different flavors and colors.
For a wine-colored jelly, use Cherry Heering in place of the creme de menthe.
You may need to add a drop or two of red food coloring to intensify the wine color.
For a yellow-colored jelly (the three colors go beautifully together), use Galliano in place of the creme de menthe.
Here again, you will need to add a few drops of yellow food coloring to intensify the color.
Chef
