From Food for Friends by Levi Roots.
Print Recipe Chai-spiced milk and honey jellies Serves: 6 Cooking Time: 35 mins plus extra for setting Ingredients 800ml milk 10 black peppercorns 2 cinnamon sticks, broken 6 cardamom pods, crushed 1 star anise 1ml salt 60ml (¼ cup) honey 6 gelatine leaves, soaked in 60ml (¼ cup) cold water Instructions 1 Heat the milk
Print Recipe Rooibos, naartjie and Campari jellies Serves: 4 Cooking Time: 15 mins + extra for setting Ingredients 3 rooibos teabags 425ml boiling water zest of 1 orange zest of 1 lemon 1 packet naartjie or orange jelly mix 60ml (¼ cup) Campari orange zest, to serve Instructions 1 Steep the rooibos teabags in 125ml
The Himalayan goji berry is one of the world’s most nutritious foods, which has earned it the label du jour: “super-fruit”. Sometimes called the wolfberry, it is causing…
COOK’S TIP You can also make one large jelly. Add an additional 2 leaves of gelatine and refrigerate for at least 6 hours, preferably overnight.
TO DRINK: Paul Cluver Chardonnay 2008, with oak flavour on the palate for the pastry and elegant creaminess in the character to match the richness of the cheeses inside.
COOK’S TIPS For firmer jelly, add an extra gelatine leaf (this applies to all recipes using gelatine leaves). Use a little less rose-water if you prefer a subtler…