CookEat Recipe
Crème Yvette Jelly
A clear moulded jelly flavoured with Crème Yvette liqueur.
Method
Steps
Step 1
Measure one and a half pints of water. Reserve a portion cold in a small heatproof bowl, enough to cover the one ounce of snipped Dr. Oetker Platinum leaf gelatine; keep sufficient remaining water for the clarification. Let the leaves soften in the reserved water for about ten minutes. Keep all this soaking water with the leaves.
Step 2
Warm the remaining measured water in a saucepan. Add the half-pound of granulated sugar and the rind of one washed lemon, and stir for five minutes. Lightly beat the three actual egg whites, keeping their yolks for another use, then stir the whites into the warm liquid for one minute.
Step 3
Heat gently while stirring until the mixture comes to a boil. Add the separate gill of cold water, move to a gentler heat and simmer slowly for ten minutes. Make sure the liquid and egg whites reach at least 74°C; let the egg-white raft collect the suspended solids.
Step 4
Skim the white scum and pass the liquid carefully through a clean fine jelly bag or cloth into a clean bowl. Keep the egg-white solids and lemon rind out of the strained liquid.
Step 5
After clarification, gently warm the reserved bowl of softened gelatine and all its soaking water over a warm water bath until the leaves dissolve completely. Do not boil it. Let the clarified liquid become warm rather than hot, then stir in all the dissolved gelatine and its water until evenly mixed. This late addition keeps the leaf gelatine out of the boiling and straining stages.
Step 6
Away from the heat, stir in two and a half tablespoons of Crème Yvette for half a minute. Keep the mixture liquid while preparing the mould.
Step 7
Pour the jelly into a one-quart jelly mould, keeping any excess jelly separately. Place the mould in an external ice-water bath with the water below its rim, then refrigerate promptly. Keep cooling water out of the jelly. Cool the centre to 20°C or colder within two hours after the clarification heat stops, then to 4°C or colder within the next four hours.
Step 8
Keep refrigerated at 4°C or colder until the jelly is firmly set and will hold its shape when unmoulded. Begin checking after about one hour, allowing longer as needed. Do not freeze it solid or rely on the clock alone to establish a firm set.
Step 9
Briefly dip the outside of the mould in lukewarm water, immediately lift it out and wipe it dry. Turn the cold jelly onto a serving dish with a clean folded napkin and serve.
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