A divine dessert for a celebration – these Pongrácz Jellies sparkle like the MCC they're made from
- Makes : 10 |
- Difficulty: moderate
- Prep Time : 45 mins |
- Cook Time : 5:0 hours
33/5 C (900 ml) water
zest and juice of 2 large lemons
175 g castor sugar
4 x 11 g packets powdered gelatine
21/3 C (580 ml) Pongrácz Rose Cap Classique MCC
36 mixed fresh raspberries and blueberries
Pour the water into a saucepan. Add the lemon zest to the pan together with the sugar and bring to a simmer. Remove the pan from the heat and sprinkle in the gelatine. Beat the mixture with a whisk.
Let the gelatine melt, stirring once or twice to ensure that it has dissolved into the liquid. Add the lemon juice, and then strain the contents of the pan through a coffee filter or a fine sieve lined with muslin. Leave to cool, cover and chill in the refrigerator until the jelly is just about set – it should take 1–1½ hours.
Add the Pongrácz Rose Cap Classique MCC and to the jelly. Stir once or twice to blend, then gently ladle the jelly into serving glasses (be gentle so that you can preserve as many bubbles as possible to set in the jelly). Drop berries gently on top.
Cover the serving glasses with plastic wrap and chill in the refrigerator for 4 hours.