Port Jelly Recipe
Ingredients
| 4 oz/100 g caster sugar | ||
| 4 oz/100 g redcurrant jelly | ||
| 1 1/2 pint/900 ml ruby port | ||
| 1 oz/25 g powdered gelatine | ||
| Mint sprigs to decorate | ||
Directions
Place the sugar and jelly in a pan and add 1/4 pint/150 ml water.
Heat gently until the sugar has dissolved and jelly has melted.
Stir in the ruby port.
Dissolve gelatine in 4 tbsp boiling water and stir into the port mixture.
Pour into a wetted 2 pint/1.2 litre jelly mould and leave overnight in fridge until completely set.
To serve, dip the mould in some hot water for a few seconds and invert on to a serving plate.
Decorate the jelly with the mint sprigs and serve accompanied by a few grapes, Stilton cheese, dates and assorted nuts.
Heat gently until the sugar has dissolved and jelly has melted.
Stir in the ruby port.
Dissolve gelatine in 4 tbsp boiling water and stir into the port mixture.
Pour into a wetted 2 pint/1.2 litre jelly mould and leave overnight in fridge until completely set.
To serve, dip the mould in some hot water for a few seconds and invert on to a serving plate.
Decorate the jelly with the mint sprigs and serve accompanied by a few grapes, Stilton cheese, dates and assorted nuts.
Chef
