BeeMee
Veteran
- Joined
- 5 May 2014
- Local time
- 8:51 AM
- Messages
- 18
This recipe holds a particularly special place in my heart because 1.) It's delicious and 2.) I can't eat it any more. As a vegetarian I don't eat gelatin, and although there are veggie substitutes I've never been able to replicate the recipe as it should be using them.
Anyway, I hope you guys enjoy it if you give it a go. Believe me, it's worth it.
3 Tbsp (45 ml) water
1 tin (410 g) yellow cling peaches (apricots are good too) and their juice
the finely grated zest and the juice of one fresh range
1 tin (400g net mass) ice-cold evaporated milk
Put the water into a small bowl and sprinkle the gelatin over its surface. Set aside for five minutes, or until it has solidified into a 'sponge'. Now sink the bowl, just up to its rim, into another, bigger bowl or pot of boiling water, and stir until the gelatin dissolves. Or you can warm it until it has dissolved in the microwave (about 20-30 seconds on High), but don't allow it to boil, which may destroy its setting properties.
Put the peaches, their juice, the orange juice and the orange zest into the goblet of a liquidiser or blender. and process to a fine purée. Stir in the dissolved gelatin. In a separate bowl, whip the evaporated milk until doubled in volume. Gently fold the puréed fruit mixture into the beaten milk. Pour into glasses or a rinsed jelly mould and refrigerate for 3 hours, or until set.
Anyway, I hope you guys enjoy it if you give it a go. Believe me, it's worth it.
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1 Tbsp (15 ml) powdered gelatin
3 Tbsp (45 ml) water
1 tin (410 g) yellow cling peaches (apricots are good too) and their juice
the finely grated zest and the juice of one fresh range
1 tin (400g net mass) ice-cold evaporated milk
Put the water into a small bowl and sprinkle the gelatin over its surface. Set aside for five minutes, or until it has solidified into a 'sponge'. Now sink the bowl, just up to its rim, into another, bigger bowl or pot of boiling water, and stir until the gelatin dissolves. Or you can warm it until it has dissolved in the microwave (about 20-30 seconds on High), but don't allow it to boil, which may destroy its setting properties.
Put the peaches, their juice, the orange juice and the orange zest into the goblet of a liquidiser or blender. and process to a fine purée. Stir in the dissolved gelatin. In a separate bowl, whip the evaporated milk until doubled in volume. Gently fold the puréed fruit mixture into the beaten milk. Pour into glasses or a rinsed jelly mould and refrigerate for 3 hours, or until set.
