Advertisement
Muscat Jelly
Preparation info
- Makes
400 ml
- Difficulty
Easy
Appears in
Published 1998
This is the easiest jelly in the world. And it is more than just easy: it’s pure, golden pleasure. In France, Sauternes jelly is often eaten with foie gras, and feel free to use this the same way (indeed it would make a good present to accompany some at Christmas), but I love it with most cold meats, especially ham.
Ingredients
350 ml 350 g 2 teaspoon
Method
Put a saucer in the deep freeze.
Stir together all the ingredients in a medium-to-small saucepan, then put on the hob over a medium-to-high flame and stir no longer; any stirring now will make the jelly crystallize. Bring to the boil, boil for 10 minutes, then test a little on the cold saucer. When it’s reached setting point, remove it from the heat.
If you’ve got a jelly bag, s