For KC_: Honey Gelatins for a cheese plate or dessert course (from 14753)

[shaun-in-to]

You want a 3:1 ratio honey to water (eg, 2/3 cup honey and 1/3 cup water). Use whatever honey you like, mild or stronger. In a small saucepan bring the water and honey just to the boil. Remove from the heat and combine with 3 soaked gelatin sheets or the equivalent in powdered gelatin to set 1 cup liquid. Stir to combine well. Pour into small ice cube trays or silpat molds--the presentation we had was cubes about 1/2 inch. Chill to set. Attractive with lavender or other edible flowers in the bottom of the mold.

Recipe by Susan McKenna Grant, Agriturismo La Petraia, Radda in Chianti

 

[dawn_mo]

Here is a link on how to use gelatin by David Lebowitz.

http://www.davidlebovitz.com/archives/2009/04/how_to_use_gelatin.html

http://www.davidlebovitz.com/archives/2009/04/how_to_use_gelatin.html

 

[dawn_mo]

Make that David Lebovitz.

 

[dawn_mo]

Here is another one I found online. REC: Raspberry Honey Gelatins

I don't know why I find these so intriguing, I don't really even like gelatins that much, but I think the kids would love these. Thanks for posting this Shaun.

http://sweetandsaucy.wordpress.com/2008/05/09/honey-raspberry-gelatins/

http://sweetandsaucy.wordpress.com/2008/05/09/honey-raspberry-gelatins/

 

[maycee]

Dawn, you forgot the recipe.

 

[dawn_mo]

Thanks Michael I edited the post.

 

[maycee]

Thanks, Dawn. These look great. I've some wonderful gallberry honey that will be great with this.

 

[kc_]

Thank you Shaun. These will be a great addition to appeitzer plates, and

a great way to use our honey! We harvest wildflower honey every fall, and this will be a unique way to serve the honey. I also have some leatherwood honey - a very different taste - that will be fun to use in a plate with different flavored honey gelatins. Thank you so much for sharing this recipe. I never would have thought to use honey to make a honey gelatin!