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Plum And Wine Jelly

21st.Century.Chef's picture
Ingredients
  Plums 600 Gram
  Castor sugar 8 Tablespoon
  Salt 1 Pinch
  Gelatin 3 1⁄2 Tablespoon, dissolved in 200 ml water
  Red wine 400 Milliliter (Use One Of Good Quality)
Directions

GETTING READY
1. Using a small paring knife stone the plums.
2. Collect the flesh of the plums in a food processor jar.
3. Pulse the plums in short bursts and blend into a puree.
4. Strain the puree through a fine mesh nylon strainer into a glass or stainless steel bowl.

MAKING
5. To the plum puree, add sugar and salt and stir until well dissolved.
6. To the puree add the dissolved gelatine and stir in the red wine.
7. Place the bowl in a basin fill with ice and allow the liquid to semi-set over the ice.
8. Using a metal spoon, stir the jelly mixture every 5 minutes to keep the gelatin evenly distributed and prevent it from settling to the bottom.
9. When the jelly liquid is thick and semi set, spoon the jelly into sorbet glasses or glass bowls and cover them with cling film.
10. Place the jelly bowls in the refrigerator until it is set and well chilled.

SERVING
11. Serve the jelly chilled with a dessert spoon.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Plum
Interest: 
Party, Healthy
Preparation Time: 
120 Minutes
Servings: 
8

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