Rate this recipe
By David Higgs
Prepare a 5 cm × 5 cm × 1 cm deep container for the jelly. Hydrate the gelatin leaf in ice water. In a pot, bring the pear juice and half the pear purée to the boil.
Once boiling, remove from the heat and add the gelatin leaves, stirring well. Stir in the remaining purée at room temperature, then refrigerate and allow to set.
© 2018 All rights reserved. Published by Marble Restaurant Group.