On TV Tonight
- 20:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 1
- 20:30 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 2
- 21:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 3
- Prep time:
- 20 min, plus one hour chilling
- Cook time:
- 15 min
A particular favourite of Henry VIII (apparently), cider jelly works really well with blackberries in this autumnal recipe from Michael Caines
Method1. For the cider jelly: place the leaf gelatine into a bowl of cold water to soften for about 15 minutes.
2. Meanwhile, bring 100ml of the cider to the boil in a pan and stir in the sugar until dissolved. Add the blackberries and poach for 1-2 minutes, or until slightly softened. Remove the blackberries from the pan and divide among four individual jelly ring moulds.
3. Squeeze out any excess liquid from the gelatine leaves and stir into the warmed cider and sugar mixture until dissolved. Pour in the remaining cider, mix well, then pour into the moulds. Chill in the fridge for one hour, or until the jellies are set.
4. For the blackberry compote: place the sugar, water and blackberries into a saucepan and bring to a simmer. Cook until the sugar has dissolved and the blackberries have softened.
5. Transfer the mixture to a food processor and blend until smooth. Alternatively, blend using a stick blender. Return the mixture to a clean saucepan and bring back to the boil, adding a little splash of water if it is too thick.
6. To serve, turn the jellies out onto individual plates and place a scoop of vanilla ice cream into the centre of the jelly rings. Spoon the blackberry compote around the jelly.