English Mead Jelly with Cornish Fairings

Name: English Mead Jelly with Cornish Fairings
Yield: Serves 6
Ingredients: 175 g (6 oz) unsalted butter, softened; 175 g (6 oz) golden caster or light muscovado sugar; 175 g (6 oz) golden caster or light muscovado sugar; 1-2 teaspoons lemon juice, to taste sugar or English honey, to taste; 1-2 teaspoons lemon juice, to taste sugar or English honey, to taste; 200 g (7 oz) self-raising flour; 1-2 teaspoons lemon juice, to taste sugar or English honey, to taste; 1 teaspoon mixed spice; 2 teaspoons ground ginger; pinch of salt; pinch of saffron, rubbed to a powder; 6 sheets or teaspoons gelatine; slice or two of nutmeg, cinnamon stick or blade of mace; 200 mls (7 oz) English white wine; slice or two of nutmeg, cinnamon stick or blade of mace; slice or two of nutmeg, cinnamon stick or blade of mace

Preparation info

Serves
6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

6 sheets or teaspoons gelatine
600 mls (1 pint)

Dessert
Gluten-free

Method

Soak the gelatine in about 3 tablespoons cold water in a large jug or bowl until soft. Put the mead and wine in a saucepan, bring to the boil and add the spice. Steep for 15 minutes and strain over the gelatine. Sharpen with the lemon juice and sweeten with sugar if you think it needs it, then pour