Redcurrant Jelly (Set)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 300 g redcurrants
- 130 g sugar
- 20 g isinglass (leaf gelatin)
- 2 dl water
- 4 tbsp Marsala wine
- vanilla
Instructions
- Proceed exactly as for the sour cherry jelly (No. 716).
- For scent, boil a piece of natural vanilla pod with the sugar in the water rather than using vanilla sugar.