Desserts & Baking

Rose-water and ginger jelly

4
Easy
5 minutes (excluding setting time)
Wine/Spirit Pairing
Klein Constantia Rhine Riesling 2006

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Ingredients

Method
  • 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

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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