A Rhubarb & Champagne Jelly recipes yana da sauri da kuma sauki, duk da haka sophisticated kayan zaki. Kodayake Rhubarb an fi la'akari da shi a matsayin wani nau'i na "abincin gandun daji" a cikin puddings, a nan yana haskakawa a matsayin jelly tare da Champagne. Rhubard da Champagne Jelly Recipes sun dace da girke-girke na Mrs Beetons don Rhubarb Jelly daga jaririnta mai suna Mrs Beeton na Littafin Gidajen Gida.
Abin da Kayi Bukatar
- 1lb 10oz / 750g sabo ne rhubarb, wanke, a yanka a cikin 1 "/ 2cm / chunks
- ½ kofin / 110g lafiya sugar
- 2 pints / 1 lita / ruwa
- ½ pint / 250ml Champagne
- 3 tsp / 10g ko 6 gelatin gilashi, a cikin ruwa kaɗan
Yadda za a yi shi
- Sanya rhubarb a cikin wani kwanon rufi ba tare da aluminum ba, ƙara sukari da ruwa kuma su kawo a hankali ga tafasa. Simmer na minti 20 sai ka cire daga zafin rana ka bar har sai sanyi.
- Zuba ruwan rhubarb a cikin kullun da aka sanya a kan babban kwano. Ka bar ruwan 'ya'yan itace don dumi na minti 10. Kada ku tilasta rhubarb ta hanyar. Nuna 500ml / 1 pint na ruwan 'ya'yan itace da aka sanyawa kuma sanya a cikin karamin kwanon rufi.
- Narke gelatin a cikin ruwa mai zurfi 3 - idan amfani da ganye gelatin, cire daga ruwa mai dumi tare da yatsunsu yayinda zazzage duk wani ruwa mai haɗari. Ƙara gelatin zuwa rhubarb ruwan 'ya'yan itace a cikin kwanon rufi da zafi a hankali har sai gelatin ya sha kashi. KADA KA BAUTA. Bar su kwantar da hankali na minti 10 sannan ƙara Champagne kuma kuyi hankali.
- Raba tsakanin gilashin huɗa da sanyi don akalla sa'o'i hudu.