Alcoholic Clementine Jelly with Gold Leaf

Name: Alcoholic Clementine Jelly with Gold Leaf
Yield: Serves 4-6
Ingredients: 5 platinum gelatine leaves; 450 ml clementine or orange juice; 450 ml clementine or orange juice; 50 g caster sugar; 50 ml Cointreau/triple sec liqueur or any orange liqueur; 50 ml Cointreau/triple sec liqueur or any orange liqueur; 1-2 sheets of gold leaf broken into pieces (or a little pot of gold scraps such as you get in the supermarket); 1-2 sheets of gold leaf broken into pieces (or a little pot of gold scraps such as you get in the supermarket); 5 clementines, peeled and segmented (try to remove as much of the white membranes as you can, the segments will look prettier in the jelly); 5 clementines, peeled and segmented (try to remove as much of the white membranes as you can, the segments will look prettier in the jelly)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

I first made this for Christmas teatime. It was a lovely light dessert, tangy and refreshing. It also felt sort of non-calorific somehow, almost like a health food after all the heavy stuff of Christmas lunch.

First of all, decide what you are going to present the jelly in: a mould or in a bowl? A mould will be turned out, therefore make sure you put the gold leaf in first. With a bowl, the gold leaf goes in last as you aren’t turning it out (see

Ingredients

Lunch
Dessert
Christmas

Ingredients

Method