recipes/milkhoneyandwhiskyjelly.recipe.md

Milk, honey and whisky jelly

Ingredients

• 350 milliliters milk
• 350 milliliters cream
• 4 tablespoons glucose syrup
• 10 tablespoons honey
• 100 milliliters whisky, alcohol burned off
• 8 pieces gelatine leaves

Directions

Combine milk, cream, glucose syrup, honey and whisky. Check taste, add more honey/glucose if required.

Soak the gelatine leaves in cold water. Warm a ladle or two of the milky mixture in a small pan. Squeeze out the gelatine leaves and whisk into the warmed milk. Whisk this into the bulk of the mixture. Pour into a mould and refrigerate to set.

[This was served with a white sponge in the bottom of a terrine mould, a layer of fig purée, then a thin layer of jelly set. A row of topped-and-tailed figs were set down the middle, encased in the rest of the jelly.]

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tags: Kingham Plough, Puddings and Desserts