Sherry Jelly Recipe
Ingredients
| Gelatine | 1 1/2 Ounce | |
| 4 fl. oz. cold water | ||
| 8 fl. oz. boiling water | ||
| Sugar | 4 Ounce | |
| Salt | 1/4 Teaspoon | |
| 4 fl. oz. orange juice | ||
| Lemon juice | 2 Tablespoon | |
| 12 fl. oz. medium sherry | ||
Directions
Place the gelatine and cold water in a mixing bowl.
Pour over the boiling water and stir until the gelatine has dissolved.
Add the sugar and stir until it has dissolved.
Stir in the salt.
Set the gelatine mixture aside to cool for 10 minutes.
In a large jug, combine the orange juice, lemon juice and sherry.
Pour the gelatine mixture into the jug, stirring constantly.
Rinse a 1 1/2 pint [1 quart] mould in water.
Pour the sherry mixture into the mould and chill in the refrigerator for 4 hours or until the jelly [gelatin] has set.
Remove the mould from the refrigerator.
Pull the mixture away from the sides of the mould and quickly dip the bottom of the mould in hot water.
Invert a chilled serving dish over the mould and reverse.
The jelly [gelatin] should slide out easily.
Pour over the boiling water and stir until the gelatine has dissolved.
Add the sugar and stir until it has dissolved.
Stir in the salt.
Set the gelatine mixture aside to cool for 10 minutes.
In a large jug, combine the orange juice, lemon juice and sherry.
Pour the gelatine mixture into the jug, stirring constantly.
Rinse a 1 1/2 pint [1 quart] mould in water.
Pour the sherry mixture into the mould and chill in the refrigerator for 4 hours or until the jelly [gelatin] has set.
Remove the mould from the refrigerator.
Pull the mixture away from the sides of the mould and quickly dip the bottom of the mould in hot water.
Invert a chilled serving dish over the mould and reverse.
The jelly [gelatin] should slide out easily.
Chef
