Whipped Madeira Jelly A La Russe
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 3 lb. of lump sugar
- 3 gills of Madeira
- Dip
- 1 pint of water
- 15 oz. of gelatine
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Method
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- Put 15 oz.
- of gelatine in a stewpan, with 3 lb.
- of lump sugar, and 1 pint of water;
- melt it over the fire;
- strain it through a silk sieve, and add 3 gills of Madeira ;
- Put a tinned copper whipping-bowl on the ice;
- pour in the jelly, and whip it with a wire whisk;
- take it off the ice, and whip it for ten minutes more ;—should the jelly become too firm, dip the bowl in warm water for a few seconds ;—continue whipping until the jelly is all a thick froth;
- then pour it into a mould, set in the ice;
- let it remain therein for three quarters of an hour ;
- Turn the jelly out ;
- and serve.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Whisk
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Spatula
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Sieve