Italian Jelly
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Make a wine jelly as in the fifth receipt from this, with which half fill your mould;
- when thoroughly set, take some Italian cream that has been turned out of a plain mould, this cut in slices, and afterwards with the middle size plain round cutter ;
- these pieces of cream lay in a circle round your jelly;
- when all are neatly placed, very gently put in jelly enough to cover them ;
- when that is set fill up your mould, and when wanted turn it out as another jelly.
Plating
Cookware for this recipe
-
Chef's knife
-
Spatula