Camden New Journal - Reciepe for Jelly Claret By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st August 2008

Clare Latimer's recipe for
Jelly Claret

Jelly Claret
One of the smoothest, cleanest-tasting puddings imaginable and it would be perfect after the rich duck.
You could try any other mix of fresh fruit cartons and then I would finish off the dish with some crème fraiche.
If serving for a dinner party then you can make them in individual moulds and then turn each one out onto a serving plate.
Ingredients
425ml apple juice and mango mix;
50g caster sugar;
300ml red wine;
Four tbsp port;
Four tbsp water;
Three desp gelatine.

Serves 6-8
Heat the apple and mango juices in a saucepan with the sugar until the sugar has dissolved.
Add the red wine and port and stir gently. Pour the water into a small saucepan and sprinkle on the gelatine.
Leave to soak for one minute and then dissolve over a very low heat until clear and runny but not bubbling.
Pour the gelatine into the wine mixture, stir and then tip into a 1.2 litre jelly mould.
Chill until set. To turn out, dunk the mould into a bowl of hot water for a few seconds then turn out onto a serving dish.

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