Recipes Archive

Biscuit recipes

Kolokithakia gemista with avgolemono sauce

1 hour

Muscadel trifle

Muscadel jellies

Serves 24

Difficulty Easy

Prep Time 20 minutes plus 2 hours setting time

Ingredients

6 leaves of gelatine
2 cups white or red Muscadel
1 drop rose-water
24 fresh, seasonal berries, washed and dried

Method

Soften the gelatine in cold water, remove and squeeze out any excess water. Place in a metal bowl and melt over a saucepan of warm water until dissolved, then remove the bowl from the heat. Whisk in the Muscadel and rose-water.

Rinse 2 large ice trays with cold water and place berries in the centre of each cube. Fill with the Muscadel jelly and set in the refrigerator.

Alternatively, set in a small loaf tin and serve in slices.

Cook’s note: It is important to pat the berries dry to achieve the correct gelatine to water ratio. If you have any doubt about the ratio, add more gelatine.

MAKE MUSCADEL SHOOTERS

Chill a bottle of red or white Muscadel. Place a jelly in six shot glasses. Top with chilled Muscadel and serve immediately.

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Kolokithakia gemista with avgolemono sauce

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Muscadel trifle

Muscadel jellies

Muscadel jellies

Ingredients

Method