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NEGRONI JELLY WITH<br />
CLEMENTINE SORBET<br />
‘I was trying to work out how I could<br />
incorporate my favourite cocktail, the<br />
negroni, into this book. It was either<br />
going to be a sorbet or a jelly, but<br />
seeing as how a negroni is basically<br />
just alcohol, the chances of a negroni<br />
sorbet freezing properly weren’t very<br />
high. So a negroni jelly it is and it<br />
goes superbly with the clementine<br />
sorbet. Be warned, though – just the<br />
one will do, otherwise you’ll be under,<br />
or on top of, the table’<br />
Makes 4<br />
Preparation time 25 minutes, plus<br />
freezing and setting<br />
INGREDIENTS<br />
For the sorbet<br />
• Juice of ½ lemon<br />
• Juice and zest of 4 clementines,<br />
tangerines or satsumas<br />
• 50g/2oz caster or granulated sugar<br />
For the jellies<br />
• 45ml/1¾fl oz gin<br />
• 45ml/1¾fl oz Campari<br />
• 45ml/1¾fl oz Martini Rosso<br />
• 1 sheet gelatine<br />
• 45ml/1¾fl oz orange juice<br />
• 25g/1oz caster or granulated sugar<br />
1. To make the sorbet, mix together<br />
the lemon juice, clementine juice<br />
and zest and sugar, stirring to<br />
dissolve the sugar. Freeze in an icecream<br />
maker according to the<br />
manufacturer’s instructions.<br />
2. To make the jellies, mix together<br />
the gin, Campari and Martini in a<br />
bowl. Soften a sheet of gelatine in<br />
cold water for 3-5 minutes then<br />
squeeze out any excess liquid. Pour<br />
the orange juice into a saucepan,<br />
add the sugar and place on a low<br />
heat. Stir just until the sugar has<br />
dissolved then remove from the heat.<br />
3. Add the softened gelatine to the<br />
warm orange juice then mix<br />
together well. Strain through a sieve<br />
into the alcohol mixture, stir well,<br />
then pour into 4 suitable glasses or<br />
lightly greased moulds.<br />
4. Put in the fridge to set for at least<br />
3 hours then turn out (or leave in<br />
their glasses) and serve with a scoop<br />
of the clementine sorbet.<br />
RACHEL’S TIP If you don’t have an icecream<br />
machine, transfer the sorbet<br />
mixture to a freezerproof bowl and<br />
place in the freezer. After 30 minutes,<br />
remove from the freezer and run a<br />
spatula around the edge of the<br />
container, where ice crystals will have<br />
formed. Stir the sorbet like this every 30<br />
minutes until all the juices have frozen.<br />
SPICED CRANBERRY,<br />
WHITE CHOCOLATE AND<br />
ORANGE BISCOTTI<br />
COORDINATED BY SARAH HAMILTON-WALKER<br />
Make every day a special occasion<br />
Bestselling author and chef Rachel Allen is back with a<br />
mouthwatering collection of treats. Featuring 100 tempting recipes<br />
and beautiful photography of the finished dishes, All Things Sweet is<br />
a journey through home-made delights, from indulgent puddings and<br />
classic cakes to delicate pastries, luxurious mousses, delectable ice<br />
‘While these are a lovely treat to have<br />
in a jar over Christmas, they’re<br />
delicious any time of the year. I adore<br />
the white chocolate, orange and<br />
cranberry combination but other dried<br />
fruits and chocolates also work well’<br />
Makes Approx 40 biscotti<br />
Preparation time 15 minutes<br />
Cooking time Approx 45 minutes<br />
INGREDIENTS<br />
• 100g/4oz plain flour, plus extra<br />
for dusting<br />
• 100g /4oz caster sugar<br />
• 1 tsp baking powder<br />
• ½ tsp ground cinnamon<br />
• ½ tsp ground nutmeg<br />
• 80g/3½oz white chocolate,<br />
chopped<br />
• 50g/2oz dried cranberries, chopped<br />
• 50g/2oz candied orange peel,<br />
roughly chopped<br />
• 1 egg, beaten<br />
1. Preheat the oven to 170°C,<br />
325°F, Gas 3.<br />
creams and much more. With step-by-step techniques and tips on<br />
perfect finishing touches, All Things Sweet is a world of delights that<br />
you’ll relish exploring.<br />
• All Things Sweet is published by HarperCollins, hardback £25,<br />
eBook £12.99.<br />
2. Sift together the flour, sugar,<br />
baking powder and spices into a<br />
large bowl. Add the chocolate,<br />
cranberries and candied orange<br />
and mix well, then mix in the<br />
beaten egg to form a soft dough.<br />
Flour your hands, then turn the<br />
dough out onto a lightly floured<br />
work surface and form into a<br />
flattened log about 30cm/12in long<br />
and 3cm/1¼in deep.<br />
3. Place on a baking tray and<br />
bake for about 25 minutes, until<br />
browned and just set, then remove<br />
and allow to cool on a wire rack<br />
for 5 minutes.<br />
4. Cut into slices about 5mm/¼in<br />
thick then lay flat on the tray and<br />
bake for a further 10 minutes.<br />
5. Turn the biscotti over on the<br />
tray, return to the oven and<br />
continue to bake for 10 minutes<br />
more. They should be a light<br />
golden colour on both sides. Cool<br />
on a wire rack then transfer to an<br />
airtight container, where they will<br />
keep for up to 2 weeks.<br />
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