Alpine Strawberry Jelly

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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Pour 100 ml ( fl oz) of the consommé into a saucepan and warm to 50°C (120°F). Soak the gelatine in iced water to hydrate. Squeeze out the water from the gelatine and add to the warmed consommé. St