Gelée de Groseilles blanches
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- White currants, well ripened
- grammes white raspberries per kilo of currants
- Sugar, as for the method chosen
Instructions
- Take nothing but well-ripened white currants, with 100 grammes of white raspberries per kilo of currants.
- Follow any of the three redcurrant-jelly methods; method C is preferable, as it gives a more limpid jelly.