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Sparkling cranberry jellies with orange langue de chat biscuits
Makes 10
Preparation time
over 2 hours
Cooking time
10 to 30 mins
Ingredients
350ml/12fl oz good-quality cranberry juice drink200g/7oz fresh cranberries200g/7oz granulated sugar6 gelatine leavesabout ½ bottle of dry Cava or other dry sparkling wineFor the biscuits1 orange, grated zest only60g/2¼oz unsalted butter, softened60g/2¼oz caster sugar2 egg whites, lightly beaten60g/2¼oz plain flourTo garnish4 small sprigs of mintRecipe taken from MASTERCHEF GOES LARGE published by Ebury Press and now on sale in bookshops. Copyright Shine Limited 2005. Used by permission of Ebury Press. All rights reserved.
Method
1. Pour 300ml/½pint of the cranberry juice into a saucepan and add the cranberries and sugar. Bring to the boil, then reduce the heat and simmer for five minutes, until the cranberries are soft. Remove from the heat.2. Soak the gelatine leaves in the remaining cranberry juice for five minutes. Meanwhile, strain the cranberries and juice through a fine sieve into a large basin, pressing the cranberries with the back of a spoon to extract all the liquid. Measure the strained liquid; you should have about 500ml/18fl oz.3. Add the soaked gelatine to the hot liquid, stirring until dissolved. Leave to cool. 4. Make the liquid up to 900ml/1½pints with the Cava and stir until thoroughly combined. Let the bubbles subside, then pour into four 250ml/8fl oz glasses. Chill until set.5. Preheat the oven to 200C/400F/Gas 6. For the biscuits, put the orange zest and butter into a bowl and beat well. Add the sugar and beat until pale and fluffy. Stir in the egg whites (the mixture will look slightly curdled), then beat in the flour, mixing to a fairly stiff consistency.6. Fit a piping bag with a small nozzle and fill with the biscuit mixture. Line a baking sheet with baking parchment and pipe thin strips of the mixture on to it, about 5cm/2in long. They will spread dramatically in the oven, so leave 5cm/2in between each one.7. Bake for about eight minutes, until they are pale gold in the centre and darker at the edges. Transfer to a wire rack to cool.8. Serve the sparkling cranberry jellies decorated with the sprigs of mint and accompanied by the biscuits.
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