Rose-water and ginger jelly

Rose-water and ginger jelly

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  • 4
  • Easy
  • 5 minutes (excluding setting time)
  • Klein Constantia Rhine Riesling 2006


  • 1 cup clear apple juice
  • 6 pieces pickled ginger
  • 3 T ginger liquid from pickled ginger
  • 1 T gelatine
  • 1 T rose-water
  • 2 Crottin cheeses

Cooking Instructions

Pour the apple juice into a small saucepan and scatter over the gelatine. Over a medium heat, allow the gelatine to melt, making sure it does not boil. Remove and cool.
Add the pickled ginger and rose-water. Line a small container with clingfilm. Pour the mixture into the container and place in the refrigerator to set.
Serve sliced with cheese in a chicory leaf or with crusty bread or crackers.

Per serving: 616kJ, 6.5g protein, 8.5g fat, 10.8g carbs

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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