Game jelly

Game jelly

By
From
Becasse
Makes
1.5 litres
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1.5 litres Game consommé
8 x 5g gelatine leaves, softened in cold water
20ml madeira
salt and freshly ground pepper

Method

  1. Put 200 ml of the consommé in a small saucepan and bring to a simmer. Squeeze out the excess water from the gelatine and whisk it into the hot liquid until completely dissolved.
  2. Put the remaining consommé into a large saucepan and warm through gently. Add the dissolved gelatine and stir well. Add the Madeira and season.
  3. Remove the consommé from the heat and leave to cool slightly. Refrigerate until cold and set, which will take 2–3 hours. The jelly will keep in the fridge for up to 2 days. Serve it chilled.
Tags:
restaurant
Becasse
Justin
North
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