Page 95 - Passion4Baking The Magazine

TroiPhbrbeupsotrentehstjeetaylmlniebdisonaxtmohaaanakndecdeda-lewlobcrpeoitahrtauaettnneiefcuwbaliargtdhgif.t.

½ CUP (115 ml) WATER Place the water into a small saucepan with the sugar and place on
½ CUP + 1 tbsp. (135 g) GRANULATED SUGAR low heat. Bring to the boil and simmer until the sugar has melted.
5 GELATINE LEAVES Place the gelatine leaves into a bowl filled with cold water.
2 PACKETS CRANBERRY JELLY (I USE JELL-O) Soak until softened, about 5 minutes.
GRANULATED SUGAR TO DECORATE Remove the saucepan from the heat and add the cranberry jelly
powder. Whisk until the powder has melted into the syrup. Add the
soft gelatine leaves and whisk until they are completely dissolved.
Spray the moulds with non-stick baking spray. (I use mini canelé moulds
when making this recipe.) Alternatively line a baking pan with baking
parchment and spray with non-stick baking spray. Divide the mixture
between the moulds and transfer to the refrigerator. Chill until set.
Release the jellies from the moulds and roll in some granulated sugar.
If using a baking pan, cut into smaller pieces and roll in the sugar,
or cut out pretty shapes using a small cookie cutter.

Passionforbaking.com 95