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Port gelée
Preparation info
- Yield: Approximately
12 ounces
, enough for a thin layer on top of the mousses and also for cubed gelée garnish, each cube measuring ½ inch on all sides, allowing three cubes per serving - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient |
Method
Prepare the mold for the port gelée cube garnish as follows
- Wrap the bottom of a square cookie cutter, measuring 3 inches square, with a square of heavy gauge aluminum foil, measuring 5 inches square.
- Place the mold onto a small sheet pan and set aside.
- Place the gelatin sheets into a small bowl with enough cold water to cover.
- Allow