Crème de Menthe Jellies from The Times Cookery Book by Katie Stewart
All peppermint sweets have a very strong flavour. Keep them separate from other varieties. Measure the 4 tablespoons of water into a teacup and sprinkle in the gelatine. Set aside to soak. Measure ...
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Ingredients
- 2 level tablespoons powdered gelatine
- 4 tablespoons cold water
- 1 oz (25 g) cornflour
- 2 oz (50 g) icing sugar
- 6 drops oil of peppermint
- few drops green colouring
- 1 lb (450 g) granulated sugar
- ¼ pint (1½ dl) water
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