Pear and vanilla jelly

PT2H

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Ingredients

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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
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
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
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