Prune Jelly, with Almonds
Ingredients
Directions
Prepare the prunes
Soak the prunes overnight, then stew them until tender in the soaking water.
Remove the stones and sweeten to taste.
Make the jelly
Dissolve the gelatine in a little hot water.
Add the dissolved gelatine to the hot prunes.
Add the juice of a lemon and two tablespoonfuls of blanched almonds.
Pour the jelly into molds.
Set the molds on ice to harden.
Serve
Eat with cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Prunes
- Provide the main body, sweetness and fruity flavour of the jelly.
- Coxe's gelatine
- Sets the prune juice into a firm, sliceable jelly as it cools.
- Blanched almonds
- Add nutty flavour and a slight texture to the jelly.
The step that matters
Add the dissolved gelatine to the hot prunes. Gelatine must be fully dissolved before it is mixed in, otherwise lumps stay in the jelly and it will not set evenly. Adding it to hot liquid helps it disperse smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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