Greens Quick Jel Red, 2x35g

£9.9
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Greens Quick Jel Red, 2x35g

Greens Quick Jel Red, 2x35g

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

It’s easy because I cheat! A mousse need something to help it set. It could be egg whites (which I use in Easy Chocolate Mousse) or gelatine, which is fiddly to use. This is an eggless mousse using a jelly to make it set. Key ingredients in Easy Strawberry Mousse

If you want to add some fresh herbs into your jam, such as basil, mint, or thyme, do it during the last few minutes of the cooking process to retain their bright flavor. This rhubarb jam is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf, with homemade butter. More jam recipesLet the jelly stand in the hot water for a couple of minutes so that it can start to dissolve before you add the strawberries. The mousse will still set if you forget, but it might have the odd tiny piece of jelly in it. Cool the fruit jelly until almost set Once you’ve made this jelly slice recipe from start to finish, store it in an airtight container in the fridge for up to three days. So simple, even the kids could do the brunt of this jelly slice recipe! Source: Unsplash

Add the rest of the water or liquid (part of this can be iced water or ice cubes, but weigh or measure correctly the amount before adding it in). Use slightly less water or liquid if you want your jelly to set firmer.Use six dessert glasses, tumblers or wine glasses for individual portions of Strawberry Mousse, layered with fresh strawberries Try raspberries instead Most homemade jellies, made from scratch or using a store-bought product, will set completely at around 4°C, as this is gelatine’s preferred setting temperature.

Step Four – Transfer the rhubarb and sugar mixture to a large saucepan (about 8″ / 20cm diameter) or preserving pan, and simmer gently until all the sugar is dissolved. This will take about 5-10 minutes. It is important to simmer to dissolve the sugar. This will prevent the jam from crystallising at a later stage. The pieces of fruit will still be whole for now.Strawberry flan can’t be frozen. On freezing the chemical structure of both jelly and berries changes and it will become a soggy mess on thawing. When making rhubarb and ginger jam you need to tread lightly, because you can increase the heat but getting rid of it is harder. Give the mixture a stir and taste the syrup. If there is enough ginger flavour, then remove and discard the ginger root. If you want more leave it in while you cook the jam. These strands become harder to pull apart as jelly cools, eventually setting into the wibbly, wobbly dessert we know and love. Bring the quinces to a boil in water that barely covers them. Cover and gently simmer until tender.



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