Preparing the table for Plum Wine Jelly
Melt gelatine sheets
Gently dissolve gelatine sheets with sugar stiring constantly
After gelatine melts, stir over ice cold water to help coagulation
Add plum wine – own discretion
Prepare preserved plum or any fruit of choice
Divide plum into little containers
Continue stiring over ice-cold water
Divide into individual serving portions
Torch away the alcohol – but this is not necessary if not serving children. Keep clear of the sides of plastic cup
Cool in fridge for an hour and serve. Decorate with a sprig of mint from your garden pot
This demonstration is from one of my favourite Japanese restaurants on Mohammed Sultan road. Name slips my mind, but its during a demo session which Debra brought me.
A light refreshing dessert. I don’t drink alcohol, so I’ll substitute for something lighter like clear pomegranate juice.