Sunday, 19 July 2015
Rekordelig jelly with raspberries and red currants
In the summer evenings when you fancy something sweet and light, a jelly ticks all the boxes. You can make it in any flavour you want, and the possibilities are endless. We had a big crop of red currants this year, which I managed to save from the ever foraging birds by wrapping the bushes not just in netting but in thin fleeces as well. I have put most of the berries in the freezer, and will make some jelly later, when I have a chance. We also ate some of the sour sweet berries fresh from the garden, while they were still warm from the sun.
I made an adult jelly with Rekordelig, which was one of the products in the last Degustabox.
You will need one sachet of Dr Oetker gelatine. Heat up 120 ml of Rekordelig, then add the contents of the sachet and stir well until the gelatine dissolves. Never add the liquid to gelatine, as it will go lumpy. Then top up with cold Rekordelig and apple juice to make a pint of liquid with gelatine (that is including 120ml). Put some berries like red currants and raspberries in the tall glass or sundae dish, pour the gelatine Rekordelig mixture. Put the jelly in the fridge overnight to set well.
The combination of flavours is very summery. A very enjoyable dessert.