Mbalame ya Rhubarb & Champagne Jelly ndi yofulumira komanso yosavuta, komabe mchere wopambana. Ngakhale kuti Rhubarb imagwiritsidwa ntchito mofanana ndi "chakudya chodyera" m'madzi, apa imanyezimira ngati zakudya zosakaniza ndi Champagne. Njira ya Rhubard ndi Champagne Jelly imasinthidwa kuchokera kwa amayi a Beetons njira ya Rhubarb Jelly kuchokera ku tome yake yotchuka, Akazi a Beeton's Book of Household Management.
Chimene Mufuna
- 1bb 10oz / 750g mwatsopano watsopano, watsukidwa, kudula 1 / 2cm / chunks
- ½ chikho / 110g shuga wabwino
- 2 penti / lita imodzi / madzi
- ½ penti / 250ml Champagne
- 3 tsp / 10g kapena 6 mapepala a gelatin, oviikidwa m'madzi otentha
Momwe Mungapangire Izo
- Ikani rhubarb mu chosakhala ndi aluminiyumu poto, onjezerani shuga ndi madzi ndipo mubweretse mokoma kwa chithupsa. Imani kwa mphindi makumi awiri ndikuchotsani kutentha ndikuchoka mpaka kuzizira.
- Thirani rhubarb mu sieve yabwino yokhazikika pa mbale yaikulu. Siyani madzi kuti ayambe kwa mphindi 10. Musakakamize rhubarb kudutsa. Pezani 500ml / 1 pint ya madzi osakanizidwa ndi malo mu poto yaing'ono.
- Sakanizani gelatin wothira mafuta mu 3 tbsp madzi - ngati mukugwiritsa ntchito tsamba la gelatin, chotsani madzi ofunda ndi zala zanu mosakanizika pang'onopang'ono madzi owonjezera. Onjezerani gelatin ku madzi a rhubarb mu poto ndi kutentha mofatsa mpaka gelatin itasungunuka. MUSIMA. Siyani kuti muzizizira kwa mphindi 10 kenaka yikani Champagne ndikusakaniza bwino.
- Gawani pakati pa magalasi anai ndikulira kwa maola anayi.