Figs In Sherry Jelly
A dish where granulated gelatine and best table sherry wine do the work.
contains dairycontains alcohol
Ingredients
US
Metric
- 15 ml granulated gelatine
- 60 ml cold water
- 180 ml boiling water
- 120 ml best table Sherry wine
- Juice of 1 small lemon
- 1/2 dozen washed figs
- Whipped Cream
- 120 ml sugar
Make it lactose-friendly
- Whipped Cream → lactose-free cream or coconut cream
Steps
- PROCESS: Soak gelatine in cold water, then dissolve it in boiling water; add sugar and stir occasionally until mixture begins to thicken, then add wine and lemon juice. Chill a pint mold in ice water (a fancy mold is attractive for this purpose). Separate the figs, slice them thinly and dip some of them in the jelly and use them for decorating the mold; then fill the mold with alternate layers of sliced figs and the mixture, allowing the jelly to "set" each time before adding the slices of figs. Chill thoroughly. Unmold jelly on serving dish and surround with whipped cream sweetened and flavored as desired. Use pastry bag and rose tube for this purpose.
Nutrition (estimated, per serving)
| Calories | 572 |
|---|---|
| Protein | 2.5 g |
| Fat | 0.7 g |
| Carbs | 147.6 g |
| Fiber | 7.3 g |
| Sodium | 8 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States