Pear and Vanilla Jelly Recipe - Great British Chefs
Michael Wignall's brilliant pear and vanilla jelly recipe makes a great petit four
Ingredients
- 500ml of pear juice
- 1/2 vanilla pod
- 450g of caster sugar
- 12g of yellow pectin
- 110ml of glucose
- 9g of tartaric acid
- 30ml of Xanté pear liqueur
- 100g of caster sugar
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