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Dessert - by Scarlett

 
From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Mulled Grape Jelly

June 4th 2008 14:35
Mulled Grape Jelly


About Mulled Grape Jelly

This refreshing dessert combines sweet, juicy grapes with spice wine.



About Claret

Claret is a name used in English for red wine from the Bordeaux region of France, along the valleys of the rivers Gironde, Garonne and Dordogne, including Medoc, Graves and St Emillion. Claret wines are sometimes divided into Left and Right bank Clarets – Left bank clarets include the Medoc, Graves and Pessac-Léognan, whilst Right bank clarets include the St Emilion and the Pomerol. There are also numerous lesser appellations which are sometimes referred to as Clarets, such as Fronsac.
The term claret is most common in the United Kingdom. People from many former colonies call it red Bordeaux or just Bordeaux.
Usage has expanded to include the colour which resembles the red hue of this wine. It has also become a slang word for blood. An old English expression for giving someone a bloody nose is “Tapping the Claret”.






INGREDIENTS
Serves 4


225 gm / 8 oz seedless red or black grapes
½ small orange
250 ml / 9 fl oz claret or other rich red wine
2 star anis
40 gm / 1½ oz caster sugar
1 sachet powdered gelatine
250 ml / 9 fl oz red grape juice



To garnish

4 tablespoons Greek yoghurt
a pinch of freshly grated nutmeg



1. Cut the grapes in half and divide them between four large glass tumblers or dishes. Put them in the fridge to chill.

2. Meanwhile, make the jelly. Thinly pare a long strip of zest from the half orange, then squeeze the juice and set it aside.

3. Place the orange zest in a saucepan with the wine and star anise.

4. Heat gently until almost boiling, then reduce the heat, cover and simmer for 10 minutes.

5. Remove the pan from the heat, add the sugar and stir until it has dissolved.

6. Strain the sweetened wine into a bowl.

7. Sprinkle the gelatine over the surface and stir gently until it has dissolved.

8. Add the orange and grape juices and set aside to cool for 5 minutes, or until the liquid is lukewarm.

9. Pour the jelly mixture over the grapes and set aside until completely cool, then put them in the refrigerator for 4 hours, or until set.

10. Serve each glass topped with 1 teaspoon of yoghurt and sprinkle with nutmeg.


**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **

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Fruit Jelly

August 27th 2006 15:54
Fruit Jelly


About Fruit Jelly

Using frozen fruits – whether bought or home frozen – means this jelly is simple to make and quick to set, and makes a fast refreshing treat at any time of year.
You need to make and chill up to 4 hours in advance. As this dessert is made with frozen fruit it should be eaten on the same day, as the gradual thawing of the frozen fruit softens the jelly. To make a day ahead, first thaw the fruit, drain off the juices, then make them up to 600ml / 1 pint with the cranberry and raspberry juice. Alternatively, use fresh fruits in season.



INGREDIENTS
Makes 6

600 ml / 1 pint cranberry and raspberry juice (from a carton)
1 tablespoon powdered gelatine or 3 gelatine leaves
250 gm frozen mixed fruits such as cranberries, raspberries…
142 ml / ¼ pint carton of double cream, lightly whipped, to serve
biscuits, such as sables or amaretti, to serve



1. Pour the fruit juice into a pan and heat until almost boiling. Take off the heat.

2. If using powdered gelatine, sprinkle the gelatine over the juice and whisk well until it dissolves, then leave to cool to room temperature. If using gelatine leaves, break into a wide shallow bowl, pour over 4 tablespoons of the juice and let stand for 5 minutes. Pour the remaining juice into a pan and heat. Stir in the gelatine and leave to cool as above.

3. Divide the fruits between 6 glass tumblers and pour the cooled cranberry liquid over to cover the fruit. Chill until firm.

4. To serve, top each glass with a spoonful of whipped double cream, and accompany with a few dessert biscuits.


**From “Good Food for Friends”**

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Fresh Citrus Jelly

August 14th 2006 15:43
Fresh Citrus Jelly

About Fresh Citrus Jelly

[ Click here to read more ]
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