May I please have a recipe for hot grass jelly?!
Answers:
Mixed Fruits with Grass Jelly
1/2 can lychee with juice
1/2 cup mandarin oranges canned
1 can grass jelly
Directions
Have all ingredients well chilled!.
Open both ends of grass jelly can, push out gelatin, slice, then
cut into 1/2 inch cubes!.
Place grass jelly cubes in serving bowl with lychee fruit and
mandarin oranges!.
Cover and keep refrigerated until ready to serve!.
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Another way that we eat grass jelly (a gelatine like substance, sold in tins), is to serve it with sugar syrup and ice!.
50 gms Grass Jelly
50 gms Sugar
200 ml Water
50 gms Crushed Ice
Preparation:
1!. Boil the water with the sugar until it is fully dissolved!. Leave to cool!.
2!. Slice the grass jelly into cubes, spoon some of the crushed ice and syrup over the grass jelly and serve!.
3!. Add more syrup if you like it sweet!.Www@FoodAQ@Com
1/2 can lychee with juice
1/2 cup mandarin oranges canned
1 can grass jelly
Directions
Have all ingredients well chilled!.
Open both ends of grass jelly can, push out gelatin, slice, then
cut into 1/2 inch cubes!.
Place grass jelly cubes in serving bowl with lychee fruit and
mandarin oranges!.
Cover and keep refrigerated until ready to serve!.
__________________
Another way that we eat grass jelly (a gelatine like substance, sold in tins), is to serve it with sugar syrup and ice!.
50 gms Grass Jelly
50 gms Sugar
200 ml Water
50 gms Crushed Ice
Preparation:
1!. Boil the water with the sugar until it is fully dissolved!. Leave to cool!.
2!. Slice the grass jelly into cubes, spoon some of the crushed ice and syrup over the grass jelly and serve!.
3!. Add more syrup if you like it sweet!.Www@FoodAQ@Com
campari-poached pears with raspberry sauce
INGREDENTS
2 cups cranberry-raspberry juice drink
1 1/4 cups sugar
1/2 cup Campari
3 3 x 1-inch strips orange peel (orange part only)
6 Bosc pears (each about 7 ounces)
1 lemon, cut in half
1 10-ounce package frozen raspberries in syrup, thawed
4 tablespoons orange liqueur
2 tablespoons red currant jelly
1 cup mascarpone cheese (about 8 ounces)
2 tablespoons powdered sugar
Fresh mint leaves
PREPERATION
Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan!. Bring to boil, stirring until sugar dissolves!. Cover and reduce heat to very low, keeping poaching liquid hot!.
Peel pears, leaving stems attached!. Rub pears all over with cut lemon halves!. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright!. Add pears to poaching liquid!. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes!. Cool pears in poaching liquid!. Refrigerate until cold, at least 6 hours!.
Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender!. Strain raspberry sauce through fine sieve!. Chill until cold, about 1 hour!. (Pears and raspberry sauce can be prepared 1 day ahead!. Cover separately and keep refrigerated!.)
Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend!.
Spoon some raspberry sauce onto plates!. Stand pears upright in center of sauce!. Spoon dollops of mascarpone mixture alongside!. Garnish with mint leaves and serve!.Www@FoodAQ@Com
INGREDENTS
2 cups cranberry-raspberry juice drink
1 1/4 cups sugar
1/2 cup Campari
3 3 x 1-inch strips orange peel (orange part only)
6 Bosc pears (each about 7 ounces)
1 lemon, cut in half
1 10-ounce package frozen raspberries in syrup, thawed
4 tablespoons orange liqueur
2 tablespoons red currant jelly
1 cup mascarpone cheese (about 8 ounces)
2 tablespoons powdered sugar
Fresh mint leaves
PREPERATION
Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan!. Bring to boil, stirring until sugar dissolves!. Cover and reduce heat to very low, keeping poaching liquid hot!.
Peel pears, leaving stems attached!. Rub pears all over with cut lemon halves!. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright!. Add pears to poaching liquid!. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes!. Cool pears in poaching liquid!. Refrigerate until cold, at least 6 hours!.
Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender!. Strain raspberry sauce through fine sieve!. Chill until cold, about 1 hour!. (Pears and raspberry sauce can be prepared 1 day ahead!. Cover separately and keep refrigerated!.)
Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend!.
Spoon some raspberry sauce onto plates!. Stand pears upright in center of sauce!. Spoon dollops of mascarpone mixture alongside!. Garnish with mint leaves and serve!.Www@FoodAQ@Com
i think this site will help there is to much info to copy and pasteWww@FoodAQ@Com