Champagne treat heralds 2011
LAST term’s evening cookery classes at Sidmouth College ended on a high note with champagne jelly. So, with New Year in mind, here is the recipe:
1. Half a bottle (375ml) of something fizzy;
2. Three-quarters of one sachet of gelatine (tip the whole packet out on a plate, divide into four equal parts and remove one part.)
3. 20g (just under 1oz) castor sugar.
You may also want to watch:
4. Six glasses and six frozen raspberries or six morello cherries.
- 1 First time in a year for Sidmouth's rugby youngsters
- 2 Now is the time to shop locally says Sidmouth artist
- 3 Here come the Red Arrows! Things are looking up for town
- 4 Masks scrapped 'as early as next month' and over 35s jabs 'soon'
- 5 Public help needed to find wild violets around East Devon
- 6 Sidmouth electric car club survey launched
- 7 Talking Newspapers set to restart service
- 8 Jess Bailey secures a seat at Devon County Council
- 9 Property of the Week: Flat 2 Bedford
- 10 A tussle for the ages at Ottery Bowls
1. Heat 100ml of wine in a saucepan to nearly boiling and melt the sugar in.
2. Remove the saucepan from the heat and sprinkle on the gelatine, whisking with a fork, and then stir with a spoon for 2-3 minutes to make sure no little tiny particles of gelatine remain unmelted. If you have to re-warm the wine, do not boil because gelatine must not be boiled.
3. Add the rest of the fizzy wine, put a red fruit in each of six glasses and pour on the jelly. Leave to set in the fridge for a couple of hours or more.
The classes have proved popular, with people keen to widen their recipe range and develop new skills. Many have said they will attend next term. For more information call Lois Kelly on (01395) 577038.