Ko te Roobarb & Champagne Jelly recipe he tere me te ngawari, engari he kai reka. Ahakoa e whakaarohia ana a Rhubarb he mea whakauru i te "kai maiohi" i roto i nga puddings, na konei e whiti ana hei tire me te Champagne. Ko te tunu Rhubard me te Champagne Jelly recipe kei te whakatairanga mai i te mahinga a Mrs Beetons mo Rhubarb Jelly, mai i tana taitara rongonui, ko te Pukapuka a te Whare Pukapuka o te Whare o te Wahine a Beeton.
He aha e hiahia ana koe
- 1lb 10oz / 750g rhubarb hou, horoia, tapahia ki te 1 "/ 2cm / chunks
- ½ kapu / 110g te huka pai
- 2 pints / 1 rita / wai
- ½ pint / 250ml Champagne
- 3 tsp / 10g ranei 6 gelatin parani, i roto i te iti te wai mahana
Pehea ki te Hanga
- Tuhia te rhubarb ki roto i te paraharaha konumohe, te tapiri i te huka me te wai, ka kawe mai ki te whewhe. Mema mo te 20 meneti ka tango mai i te wera ka waiho kia tino makariri.
- Ringihia te rhubarb ki roto i tetahi tatari pai i whakaturia ki runga i te peihana nui. Waiho te wai kia maoa mo te 10 meneti. Kaua e akiaki te rhubarb. Murihia te 500ml / 1 te pounamu o te wai kapi me te whakanoho ki roto ki te paraharaha iti.
- Whakakukuria te gelatin paura i roto i te 3 tbsp wai - ki te whakamahi i te gelatin rau, tango mai i te wai mahana ma o ringa maihao ka peke i te wai o te wai. Tāpirihia te gelatin ki te wai rhubarb i roto i te paraharaha, me te wera kia tae noa ki te rewa katoa o te gelatin. Kaua e Pupuhi. Waiho ki te whakamatao mo te 10 meneti ka whakauruhia te Champagne me te pai o te mahi.
- Wawehia i waenganui i nga whakaata e wha me te haurangi mo te iti rawa i te wha haora.