A Rhubarb & Champagne Jelly recipe is quick and simple, yet sophisticated dessert. Kunyange zvazvo Rhubarb inowanzotorwa sechinhu che "chikafu chekudya" mumapuddings, pano inovhenekera sejelly yakaoma ne Champagne. IRhubard uye Champagne Jelly recipe yakashandurwa kubva kuna Mrs Beetons recipe yeRhubarb Jelly kubva kune zita rake rakakurumbira, VaBeeton's Book of Household Management.
Zvamunoda
- 1bb 10oz / 750g rhubarb yakachena, yakashambidzwa, isa mu 1 "/ 2cm / chunks
- ½ mukombe / 110g shuga akanaka
- 2 pints / 1 litre / mvura
- ½ pint / 250ml Champagne
- 3 tsp / 10g kana 6 mahwendefa gelatin, akadonhedzwa mumvura shoma
Nzira Yokuita Izvo
- Itai rhubarb mune imwe gorosi isina gumini, wedzerai shuga nemvura uye muunze zvinyoroko kumota. Simira kwemaminetsi makumi maviri kubva ipapo uye bvisa kusvikira pakupisa.
- Dururira rhubarb mumuswepa wakanaka kwazvo wakagadzika pamusoro pebiya huru. Siya jisi kuti udonhe kwemaminitsi gumi. Usamanikidza rhubarb kuburikidza. Enza 500ml / 1 pint yejisi yakashata uye nzvimbo munzvimbo duku.
- Dissolve gelatin yeupfu mu 3 tbsp mvura - kana uchishandisa giraini, bvisa pamvura inodziya neminwe yako zvinyoronyoro kurega mvura ipi zvayo yakanyanyisa. Wedzera gelatin kumuti weRhubarb mupani uye kupisa zvinyoro zvishoma kusvikira gelatin yakanyatsopera. HERE UYE BHOI. Siya kunotonhora kwemaminitsi gumi ipapo wobva wawedzera Champagne uye funganya zvinyoro.
- Gura pakati magirazi mana uye chill kwemaawa mana.