Iresiphi ye- Rhubarb ne-Champagne Jelly iyashesha futhi elula, kodwa okwamanje isobho eliyinkimbinkimbi. Nakuba i-Rhubarb ivame ukubhekwa njengeyisithako "sokudla okunomsoco" ema-puddings, lapha ikhanya njenge-jelly enobuthi ne-Champagne. I-Rhubard ne-Champagne Jelly iresiphi ishintshwe kuNksz Beetons iresiphi ye-Rhubarb Jelly evela kumdumo wakhe odumile, uMnuz Beeton's Book of Household Household.
Okuzokwenza
- 1lb 10oz / 750g rhubarb fresh, wageza, uthathe 1 "/ 2cm / izinhlamvu
- ½ indebe / ushukela ocolekile we-110g
- 2 pints / 1 litre / amanzi
- ½ pint / 250ml Champagne
- 3 tsp / 10g noma ama-6 amashidi e-gelatin, afakwe emanzini amancane afudumele
Indlela Yokwenza
- Beka i-rhubarb epanini elingelona aluminium, engeza ushukela namanzi bese ulethe ngobumnene emathunjini. Hamba imizuzu engama-20 bese ususa ekushiseni bese ushiya kuze kube sekubandleni.
- Thela i-rhubarb ibe ngesihlungo esihle esabekwe phezu kwesitsha esikhulu. Shiya ijusi ukuze uqhube imizuzu engu-10. Ungaphoqeleli i-rhubarb ngokusebenzisa. Linganisa i-500ml / 1 i-pint yelisi elincinci nendawo endaweni epanini elincane.
- Dissolve i-gelatin ephuphuthekile ku-3 tbsp amanzi - uma usebenzisa i-gelatin leqabunga, susa emanzini afudumele ngeminwe yakho ngokucophelela ucindezela noma yikuphi amanzi amaningi. Engeza i-gelatin emanzini e-rhubarb epanini nokushisa ngobumnene kuze kube yilapho i-gelatin ichitheka ngokuphelele. Ungabeki. Shiya ukupholisa iminithi engu-10 bese wengeza i-Champagne bese uhlangana kahle.
- Hlukanisa phakathi kwezibuko ezine bese ushaya amahora amane okungenani.