Mint Jelly

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By Darren Purchese

A simple fresh component that can be used in a number or dessert applications, it can also be used as a glaze on a fresh fruit tart. This recipe is gelatine based so is soft and easy to scoop, it does not freeze well. We have used this jelly recipe on our Cucumber, Lime, Yoghurt & Mint.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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Ingredients

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200 ml water
40g caster sugar
1 drop mint essential oil
4g gelatine leaves
1

For the mint jelly… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the water and the sugar into a saucepan and heat gently to a boil. Stir to dissolve the sugar and remove from the heat. Add the mint oil and gelatine and stir again, strain the jelly into a small plastic container and refrigerate covered for a minimum of two hours.

 

1
0 hours 0 minutes

For the mint jelly… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the water and the sugar into a saucepan and heat gently to a boil. Stir to dissolve the sugar and remove from the heat. Add the mint oil and gelatine and stir again, strain the jelly into a small plastic container and refrigerate covered for a minimum of two hours.

Recipe Tags mint