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Madeira Jelly

Recipe information

  • Yield

    Makes 1 cup (250 ml)

Ingredients

6 sheets gelatin
1 cup (250 ml) Madeira wine
6 1/2 tablespoons (100 ml) water
2 tablespoons maple syrup
1 teaspoon white wine vinegar

Preparation

  1. Step 1

    Bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.

    Step 2

    In a small pot, combine the wine, water, maple syrup, and vinegar over medium heat. When hot, remove from the heat. Gently squeeze the gelatin sheets, add to the wine mixture, and whisk until completely dissolved.

    Step 3

    If using for the parfaits, spoon a thin layer of the warm liquid over each chilled parfait and refrigerate for 15 minutes to set the jelly. The layer should be 1/8 inch (3 mm) thick. If not using for the parfaits, pour the warm liquid into a jar with a tight-fitting lid and refrigerate. It will keep for up to 7 days. When serving this jelly on a plate, we press it through a ricer to give it a mound of kryptonite appearance.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
TagsJamSpreadsNut FreeGluten FreeDairy FreeEasyCookbooks
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