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    Clementine and Muscat Jelly

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    Clementine and Muscat Jelly

    This simple, citrussy jelly adds a dash of colour to your pudding selection. And you can keep it in the fridge for up to a week.

    • Preparation time: 20 minutes, plus at least 10 hours chilling
    • Cooking time: 3–4 minutes, plus cooling
    • Total time: 24 minutes plus cooling 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 25 minutes

    Serves: 8

    Ingredients

    • 325ml muscat
    • 875ml clementine juice (from about 20 clementines)
    • 10 sheets leaf gelatine, soaked for 10 minutes in 4 tbsp cold water

    Method

    1. Put the muscat and clementine juice in a large saucepan over a medium-low heat. Gently heat until tepid, then stir in the soaked gelatine sheets until completely dissolved. Set aside and allow to cool.
    2. Pour the mixture through a fine sieve into a jelly mould with approximately 1.3 litres capacity. Cool and refrigerate for at least 10 hours or overnight, until fully set.

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    5 stars