Lloyd Morse from London gave us so many incredible recipes …… how to choose?
Well, if ever there is anything for the Australia summer that I think is simply too delicious to describe …. It is this one;
Hope you enjoy….
Watermelon jelly with chocolate and pistachios
Makes 8 x 120ml bowls
Ingredients
1.2kg watermelon, juiced to 1L watermelon juice
70g corn flour
200g caster sugar
100g 86% chocolate chopped or grated
chopped pistachios
cinnamon powder
Method
Sieve the corn flour and castor sugar into a pot large enough to hold the watermelon juice. Slowly add the strained juice mixing to the two together with a whisk or wooden spoon. Cook over a medium heat, continuously stirring to prevent sticking, until the mixture reaches boiling point. Remove from the heat.
Pour into individual bowls or a single bowl and place in the fridge to set. Once ready to serve dust with cinnamon powder, and garnish with chocolate and pistachio.
Serve cold.
Well, if ever there is anything for the Australia summer that I think is simply too delicious to describe …. It is this one;
Hope you enjoy….
Watermelon jelly with chocolate and pistachios
Makes 8 x 120ml bowls
Ingredients
1.2kg watermelon, juiced to 1L watermelon juice
70g corn flour
200g caster sugar
100g 86% chocolate chopped or grated
chopped pistachios
cinnamon powder
Method
Sieve the corn flour and castor sugar into a pot large enough to hold the watermelon juice. Slowly add the strained juice mixing to the two together with a whisk or wooden spoon. Cook over a medium heat, continuously stirring to prevent sticking, until the mixture reaches boiling point. Remove from the heat.
Pour into individual bowls or a single bowl and place in the fridge to set. Once ready to serve dust with cinnamon powder, and garnish with chocolate and pistachio.
Serve cold.
On the third day of Christmas my true love sent to me
Three French hens …..
Three koalas cuddling .....
Happy tastings.
DC Xx
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