Tomorrow I’ll have a cheese dinner with a variety of raw milk cheeses. To accompany the cheese I made three jellies or gelées today. I used the recipe that is on the packet of the gelatin (vegetarian variety).
First I made a Vin Santo gelée with 2.5 dl vin santo, 200g sugar and half a packet of the gelatin.
Next I made a bavarian Weissbier gelée. This recipe is from a German (surprise) book called “Marmalade & more” by Kay-Henner Menge. The principle was the same: I brought 5dl Weissbier, 350g sugar, juice of 1 lime and 1 packet of gelatin to the boil.