Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 340 ml reserved cider poached pear poaching liquid
  • 5 g gelatine leaves, softened and squeezed

Method

  1. Heat the reserved pear poaching liquid in the saucepan over medium heat to simmering point. Add the softened gelatine and stir until dissolved. Remove from the heat and leave until completely cool but not set. Fleck the gold leaf through the jelly, using the tip of a small sharp knife, then swirl it in with a skewer.
  2. Spoon 30