Recipes+
Ingredients
Method
1.Place milk, water, sugar, glucose cinnamon and vanilla in a large saucepan over moderate heat. Cook and stir for 4-5 minutes or until sugar and glucose dissolve. Bring to the boil. Remove from heat, cool slightly.
2.Sprinkle gelatine over boiling water in a small heatproof jug and stir until completely dissolved; cool slightly. Stir gelatine mixture into milk mixture until combined.
3.Add chocolate to milk mixture; stir slowly until chocolate has melted and mixture is smooth. Pour chocolate mixture through a fine sieve into a 1.5-litre (6-cup) jelly mould.
4.Chill tor 6 hours or overnight until set. Dip base of mould briefly into warm water; turn out onto a large serving plate.
5.Serve with cream and berries.
If you don’t have a jelly bowl, use a greased 20cm (base measurement) round cake pan. You’ll find liquid glucose in health food stores. Be prepared: Before you start, make space in the fridge for jelly.
Note
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