Sauvignon Blanc & mint jelly with Macerated strawberries...an old cuisine recipe the first trail a recipe,( I didn’t use the strawberries)
125g castor sugar, 3 mint leaves, 1/2cup sauvignon blanc, 1/2 teaspn finely mint 2teaspn gelatin soaked in 2tbspn cold water 190mil water
In a small saucepan combine sugar, water and mint leaves. sit over low heat until sugar dissolves, then bring to the boil. Remove the syrup from heat and leave to sit at room temp for 5 minutes. Cool strain out mint leaves.
Place gelatin with water in a small saucepan place over a gentle heat until it melts (don't let boil) or microwave for 35 seconds on medium until liquid and cleat)Pour gelatin into the syrup stir till combined, then stir in wine. .. Refrigerate until just before setting point ( 1.5 to 2 hours) stir in sliced mint so it is distributed throughout jelly then pour into 8 dariole moulds, filling 1/2 way tot he top. Refrigerate for 4 hours or until set. To unmould dip base of moulds into a bowl of hot water then turn out onto plates.Serve with macerated strawberries. Serves 8.
Macerated strawberries.250g strawberries destalked, halved 2 1/2tblspn lemon juice 5 teaspn light honey recipe uses Viper Burgloss 1 1/4 teaspn finely grated lemon rind Place prepared strawberries in a small bowl. Pour over lemon juice and honey and zest. Combine gently with a wooden spoon. Cover bowl with plastic wrap leave at room temp for 1-2 hours. Serves 8.
Pears with white wine vanilla & fromage a la creme
An Elizabeth David recipe from Cuisine
200g cream cheese 500 mil cream , plus extra for serving 500 mil white wine 1cup castor sugar, 6 perfect pears with stalks, peeled 1 vanilla bean spilt lengthwise Mash the cream cheese with a fork, SO IT SOFTENS THEN BEAT UNTIL SMOOTH, AD THE CREAM BEAT UNTIL THICK.
Place the mixture into 6 small individual moulds or small teacups, lined with cotton cloth, ( muslin) Shake mixture down well into the moulds, so there are no cavities. cover and refrigerate for at least 2 hours or over night .Put the water wine, vanilla and sugar into a large saucepan and bring to the boil stirring until the sugar dissolves. Add the pears bring back to the boil and boil fro about 5 minutes until slightly syrupy and reduced by a third. It will turn a rosey colour. Remove from heat pour the syrup over the pears then chill. To serve unmould fromage onto a serving plate , peel of the cotton muslin,place a pear beside each.spoon a little of the wine syrup over pears serve cream separately to pour over the fromage..
These were Annabelle's recipes:
ReplyDeleteSauvignon Blanc & mint jelly with Macerated strawberries...an old cuisine recipe the first trail a recipe,( I didn’t use the strawberries)
125g castor sugar, 3 mint leaves, 1/2cup sauvignon blanc, 1/2 teaspn finely mint
2teaspn gelatin soaked in 2tbspn cold water
190mil water
In a small saucepan combine sugar, water and mint leaves. sit over low heat until sugar dissolves, then bring to the boil. Remove the syrup from heat and leave to sit at room temp for 5 minutes. Cool strain out mint leaves.
Place gelatin with water in a small saucepan place over a gentle heat until it melts
(don't let boil) or microwave for 35 seconds on medium until liquid and cleat)Pour gelatin into the syrup stir till combined, then stir in wine. ..
Refrigerate until just before setting point ( 1.5 to 2 hours) stir in sliced mint so it is distributed throughout jelly then pour into 8 dariole moulds, filling 1/2 way tot he top. Refrigerate for 4 hours or until set.
To unmould dip base of moulds into a bowl of hot water then turn out onto plates.Serve with macerated strawberries. Serves 8.
Macerated strawberries.250g strawberries destalked, halved
2 1/2tblspn lemon juice
5 teaspn light honey recipe uses Viper Burgloss
1 1/4 teaspn finely grated lemon rind
Place prepared strawberries in a small bowl. Pour over lemon juice and honey and zest. Combine gently with a wooden spoon. Cover bowl with plastic wrap leave at room temp for 1-2 hours. Serves 8.
Pears with white wine vanilla & fromage a la creme
An Elizabeth David recipe from Cuisine
200g cream cheese 500 mil cream , plus extra for serving
500 mil white wine
1cup castor sugar, 6 perfect pears with stalks, peeled
1 vanilla bean spilt lengthwise
Mash the cream cheese with a fork, SO IT SOFTENS THEN BEAT UNTIL SMOOTH, AD THE CREAM BEAT UNTIL THICK.
Place the mixture into 6 small individual moulds or small teacups, lined with cotton cloth, ( muslin) Shake mixture down well into the moulds, so there are no cavities. cover and refrigerate for at least 2 hours or over night
.Put the water wine, vanilla and sugar into a large saucepan and bring to the boil stirring until the sugar dissolves. Add the pears bring back to the boil and boil fro about 5 minutes until slightly syrupy and reduced by a third. It will turn a rosey colour. Remove from heat pour the syrup over the pears then chill.
To serve unmould fromage onto a serving plate , peel of the cotton muslin,place a pear beside each.spoon a little of the wine syrup over pears serve cream separately to pour over the fromage..