Rhubarb vodka jellies!
I lightly poached a few sticks of chopped rhubarb in 400ml of water & 2 heaped tablespoons of sugar, then strain the fruit & ,set aside, let the fruit infused syrup cool. Meanwhile I soaked 4 gelatin leaves in water 5-7 mins. When its gone all floppy, squeeze out excess water, pop into the cooled syrup along with 3 tablespoons of Vodka, gently heat till the gelatin has dissolved. Pour into 4 pretty wine glasses, chill overnight in the fridge, perfect as a dinner party dessert. it has a lovely sexy wobble. Just before serving top with a dollop of creme fraiche & a couple of pieces of the poached rhubarb. Don't worry I didn't waste the surplus poached fruit, it went into a dish with some crumble mix & voila John had his favourite crumble the next day, how versatile is that!
Half way through May already, wow!, where does the time go? This year our weather is very changeable, one minute hot next minute heavy rain, our global climate is definitely all over the place. The upside (& lets face it its important to look for the positive!) is our beautiful roses are late blooming & the smell is intoxicating, fingers crossed they will be a stunning backdrop for the wedding on Wednesday.
Our neighbours very kindly gave us some of their new season's rhubarb, because its not forced, the colour is green unlike shop bought. I am not the biggest fan of this fruit (vegetable?) but John loves it. I thought about how I could come up with something different, and oooh! was I delighted with the result. So here is what I did......
I lightly poached a few sticks of chopped rhubarb in 400ml of water & 2 heaped tablespoons of sugar, then strain the fruit & ,set aside, let the fruit infused syrup cool. Meanwhile I soaked 4 gelatin leaves in water 5-7 mins. When its gone all floppy, squeeze out excess water, pop into the cooled syrup along with 3 tablespoons of Vodka, gently heat till the gelatin has dissolved. Pour into 4 pretty wine glasses, chill overnight in the fridge, perfect as a dinner party dessert. it has a lovely sexy wobble. Just before serving top with a dollop of creme fraiche & a couple of pieces of the poached rhubarb. Don't worry I didn't waste the surplus poached fruit, it went into a dish with some crumble mix & voila John had his favourite crumble the next day, how versatile is that!
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