Rum Bear Jellies Recipe - Great British Chefs
This rum bear jelly recipe from Michael Bremner has become a somewhat iconic dish on his menu at 64 Degrees.
Ingredients
- 215g of Haribo Tangfastics
- 200ml of white rum, or a bit more if you like!
- 100ml of apple juice
- 2 tbsp of powdered Vitamin C
- 2 tbsp of caster sugar
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