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Robert Wemischner
Port gelée
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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
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
4
Americas
United States
Dessert
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