Chestnut Jelly

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 200 ml sugar syrup
  • 6 g gelatine leaves, softened and squeezed
  • 100</

Method

  1. Heat the sugar syrup in a small heavy-based saucepan over low heat to simmering point. Add the softened gelatine and stir until dissolved. Stir in the liqueur. Leave until completely cool but not set.
  2. Gently spoon 25 g of the jelly over the mousse in each ring mould t