CookEat Recipe
Redcurrant Jelly with Marsala
A clear cold redcurrant jelly scented with vanilla and Marsala.
Method
Steps
Step 1
Gather the ingredients: 300 g redcurrants; 130 g caster sugar; 200 ml water, divided into 100 ml for syrup and 100 ml for gelatine; 60 ml Marsala; A 3 cm piece of plump vanilla pod, split lengthways; Food-grade leaf gelatine, using the manufacturer quantity for a firm unmoulded set of the measured final mixture, allowing for fruit acidity and alcohol as directed on the package; 5 ml neutral oil for the mould.
Step 2
Wash the redcurrants, remove stems and spoiled berries, and crush the fruit in a clean bowl. Cover and refrigerate for about 2–3 hours. Squeeze through a clean food-safe cloth, let the juice settle in the refrigerator for 30 minutes, and pass it through a fresh fine cloth or paper coffee filter until clear.
Step 3
Boil the sugar, split vanilla-pod piece and 100 ml water for about 10 minutes over moderate heat, without caramelising. Strain out the vanilla and combine with the clear redcurrant juice. Bring briefly to a rolling boil, then remove from the heat and let cool until warm.
Step 4
Measure the strained juice-and-syrup mixture and include the reserved 100 ml water and the stated alcohol when calculating the final volume. Choose the gelatine quantity from your specific product instructions for a firm moulded fruit-and-alcohol jelly; leaf sizes and strengths differ. Soak the measured leaves in cold water for about 5 minutes, or as their package directs, then squeeze out excess water. Warm the reserved 100 ml water gently and dissolve the soaked leaves in it without boiling. Stir thoroughly into the warm fruit mixture, then add the alcohol last. Do not boil the mixture after adding gelatine.
Step 5
Lightly coat a decorative mould large enough for the measured mixture with the neutral oil, wiping away excess. Pour in the mixture and refrigerate promptly at 4°C or colder for at least 6 hours, preferably overnight, until firmly set. To unmould, dip the outside briefly in warm water without letting water enter the jelly, then invert onto a serving plate. Serve cold, keep refrigerated and use within 3 days. This dessert contains alcohol.
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