Kemiso ea Rhubarb & Champagne Jelly e potlakile ebile e bonolo, empa e ntse e le lijo tse tsoetseng pele. Le hoja Rhubarb e atisa ho nkoa e le motsoako oa "lijo tsa mahae" ka li-puddings, bonang! E khanyang joaloka jelly e thata le Champagne. Kemiso ea Rhubard le ea Champagne Jelly e fetotsoe ho tswa ho moetsi oa Mr Beetons bakeng sa Rhubarb Jelly ho tloha lethathamong la hae le tummeng, Monghali Beeton's Book of Household Management.
Seo U tla se Hloka
- 1bb 10oz / 750g rhubarb e ncha, hlatsoa, khaola ho 1 "/ 2cm / chunks
- Senoelo sa ½ / 110g tsoekere e ntle
- 2 lithara / litara e le 1 / metsi
- ½ pint / 250ml Champagne
- 3 tsp / 10g kapa 6 maqephe a gelatin, a kenngoa metsing a futhumetseng
Kamoo U ka e Etsang
- Beha rhubarb ka pane e sa aluminium, kenyelletsa tsoekere le metsi 'me u tlise ka bonolo ho pheha. Ema ka metsotso e 20 ebe u tlosa mocheso ebe o tloha ho fihlela ho bata haholo.
- Tšela rhubarb ka sieve e ntle e behiloeng holim'a sekotlolo se seholo. Tlohela lero leo ho rotha metsotso e 10. U se ke ua qobella rhubarb ho feta. Hlakola 500ml / 1 pint ea lero la metsi le sebaka se kenngoeng ka pane e nyenyane.
- Hlakola gelatin e nang le phofshoana ka 3 tbsp metsi - ha u sebelisa lekhasi la gelatin, tlosa metsi a futhumetseng ka menoana ea hao ka bonolo ho pata metsi leha e le afe a feteletseng. Add gelatin ho lero la rhubarb ka pan le mocheso ka bonolo ho fihlela gelatin e qhibiliha ka ho feletseng. U SE KE U TSEBA. Tlohela ho pholile metsotso e 10 ebe u eketsa Champagne mme u kopanye hantle.
- Arola pakeng tsa likhalase tse 'nè' me u fete bonyane lihora tse 'nè.