Ingredients
- 220 gives finer crystals suitable for cherries
- 10 drops lemon juice
- 6 glucose
- 6 sandwich tin with water (cold)
- 1 pure glycerine
- 1 in diameter
- 750 gr granulated sugar in
- 375 gr loaf sugar
- 325 gr pure strained blackcurrant syrup
- 250 gr strained raspberry (fresh)
- 32 gr powdered gelatin
- 30 ml water (cold)
- 28 gr powdered gelatine soften the gelatine in a little water
- 24 gr granulated sugar
- some hours to reduce any moisture
and over the fruits held down by the wire cake rack. Cover with a cloth and leave for at least dozen hours. Then, if you have a crystallising tray, draw off the liquid. Otherwise, gently lift your tray of fruits from the baking tin. In eigher case place the fruits in a warm cupboard to thoroughly dry off once more. They should be covered with shimmering crystals of a size to suit your taste, according to the original temperature of the syrup. You will be left with a quantity of syrup which cannot be used again for crystallising. It can, however be used to make delicious toffee or to sweeten stewed fruits. Used with apples in lieu of sugar, it gives a unique flavour to an Apple Cake.