Pedro Ximénez Jelly

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 120 ml pedro ximénez (black) sherry
  • 2 g gelatine leaf, softened and squeezed

Method

  1. Heat the sherry in a small heavy-based saucepan over low heat, then carefully light with a flame to remove the alcohol. Simmer for 3–4 minutes or until reduced to 100 ml. Add the softened gelatine and stir until dissolved. Remove from the heat and leave until completely cool but not set.
  2. Spoon 15