Melba Sauce
Added by Lesley Robb on 23 July 2017
It's a short season so treat yourself! Add this to your plate of Blackcurrant Mousse, Strawberry Icecream and cream! Oh, and some fresh fruit as well.
4 tablespoons red-currant jelly (home made is best of course)
3oz sugar
1/4 pint raspberry puree
1 tablespoon cornflour or arrowroot
1 tablespoon cold water
Mix together the jelly, sugar and raspberry puree and heat gently until boiling, making sure that the jelly has dissolved.
Blend the cornflour or arrowroot with the cold water and add to the raspberry mixture, then continue cooking until the mixture becomes thick and clear, stirring all the time with a wooden spoon.
Strain (unless you already strained the raspberry puree) and cool.
4 tablespoons red-currant jelly (home made is best of course)
3oz sugar
1/4 pint raspberry puree
1 tablespoon cornflour or arrowroot
1 tablespoon cold water
Mix together the jelly, sugar and raspberry puree and heat gently until boiling, making sure that the jelly has dissolved.
Blend the cornflour or arrowroot with the cold water and add to the raspberry mixture, then continue cooking until the mixture becomes thick and clear, stirring all the time with a wooden spoon.
Strain (unless you already strained the raspberry puree) and cool.
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