Fruit Jelly With Cream Recipe
Ingredients
| 1 2/3 pounds red currants | ||
| Raspberries | 1 2/3 Pound | |
| Water | 8 Cup (16 tbs) | |
| Sugar to taste | ||
| Vanilla extract to taste | ||
| 1/2 cup potato flour or cornstarch | ||
| Sugar | ||
| Slivered almonds | ||
| Whipped cream | ||
Directions
Cook currants and raspberries in water in saucepan.
Press through fine sieve or cloth; return liquid to saucepan.
Stir in sugar and vanilla.
Blend 1/4 cup of the liquid with potato flour.
Bring remaining juice to a boil.
Stir in potato flour mixture.
Cook until thickened, stirring constantly.
Spoon into serving dish.
Garnish with sugar and slivered almonds.
Serve with whipped cream.
Press through fine sieve or cloth; return liquid to saucepan.
Stir in sugar and vanilla.
Blend 1/4 cup of the liquid with potato flour.
Bring remaining juice to a boil.
Stir in potato flour mixture.
Cook until thickened, stirring constantly.
Spoon into serving dish.
Garnish with sugar and slivered almonds.
Serve with whipped cream.
Chef
