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Peter Gilmore

Violet Jelly

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Preparation info
    • Difficulty

      Complex

Appears in
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By Peter Gilmore

Published 2010

  • About

Ingredients

  • 50 ml (1¾ fl oz) Violet Syrup
  • 50 g (1¾

Method

Combine the violet syrup, sugar and 200 ml (7 fl oz) of water in a small saucepan and bring to the boil. Meanwhile, soak the gelatine sheet in cold water until softened. Remove the pan from the heat, squee

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