Monday, May 27, 2013

Pear Cider Jelly with Raspberry Coulis

Is Monday morning too early to talk cider?

Possibly yes.

But it is never too early to talk dessert and this one just happens to be made with cider so we are just going to have to move past that whole no alcohol before noon thing here. Plus I'm not saying you need to actually eat it like now....I'm just saying you need to seriously consider making it now so that it will be ready for you to eat tonight when it's perfectly acceptable to drink cider / eat jelly / do both.

I first heard about a jelly similar to this being available at a local market here and when I told Mr B about it he was all sorts of excited, and wouldn't you know it, the day I took him to the market to try it.....the stall wasn't there. Mr B took it all in his stride and went and purchased himself a burger and a jam donut instead but that was just not going to cut it for me. I promised my husband super awesome Cider Jelly with Raspberry Sauce and that is exactly what he was going to get.

Roughly six weeks after that fateful day at the market, I finally got around to making then Mr B had completely forgotten about the whole episode but at least in my mind it was crossed off the list and luckily he absolutely loved it.

Pear Cider Jelly

330ml bottle of cider (I used Bulmers Pear Cider)
75g caster sugar
3/4 tbspn gelatine
1/4 cup boiling water

Combine 1/2 of the cider with the caster sugar in a saucepan. Bring to the boil over medium heat and simmer until sugar has dissolved. Stir in the remaining cider.

Combine the gelatin and boiling water. Stir until gelatin has dissolved.

Combine gelatin mixture and cider mixture. Stir well.

Pour the mixture into two glasses and refrigerate for 3-4 hrs or overnight.

Serve topped with Raspberry Coulis

Raspberry Coulis

3/4 cup frozen raspberries
2 tbspns caster sugar

Combine the raspberries and sugar in a microwave safe jug and heat for 60 seconds. Stir the mixture and repeat until sugar has dissolved.

Gently pour the raspberry mixture through a strainer to remove seeds.

Allow to cool and store in the fridge until you are ready to serve.


Mrs B xx

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