Pear and vanilla jelly
Item 1 of 1
These sweet pear jellies from Michael Wignall would be the perfect way to round off a dinner party, with a hint of boozy pear liqueur to balance out the overall sweetness. These would also make a wonderful edible gift as an alternative to chocolates or truffles.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Jelly
- 500ml of pear juice
- 1/2 vanilla pod
- 450g of caster sugar
- 12g of yellow pectin
- 110ml of glucose
- 9g of tartaric acid
- 30ml of Xanté pear liqueur
To plate
- 100g of caster sugar
SAVE RECIPE
Equipment
- Fine sieve
- Sugar thermometer
- 25cm x 18cm x 2 cm terrine mould
Method
1
For the jelly, line a 25cm x 18cm x 2 cm terrine mould with a double layer of cling film
2
In a large heavy based pan bring the pear juice and vanilla to 85°C
- 500ml of pear juice
- 1/2 vanilla pod
3
Add 50g of the sugar and pectin. Stir with a whisk. Add the remaining sugar in four batches along with the pectin
- 450g of caster sugar
4
Add the glucose and heat to 180°C. Add the acid and Xante pear liqueur
- 110ml of glucose
- 9g of tartaric acid
- 12g of yellow pectin
- 30ml of Xanté pear liqueur
5
Pass through a fine sieve into the terrine mould. Allow to set for 10 minutes then transfer to the fridge to finish setting
6
Remove from the terrine and cut into manageable pieces. Wrap in cling film and refrigerate until serving
7
To serve, using a hot knife, cut the jelly into small rectangles - around 3cm x 1.5cm x 1.5cm
8
Dust with caster sugar and serve
- 100g of caster sugar
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
