Jellied Walnuts

By the RecipeCafe Archives

Ingredients

• 0.5 oz (14 g) powdered gelatin (about 1.5 tablespoons)
• 0.25 cup (60 ml) cold water
• 0.25 cup (60 ml) boiling water
• 0.5 cup (100 g) granulated sugar
• 0.25 cup (60 ml) sherry wine
• 0.25 cup (60 ml) orange juice
• 3 tablespoons (45 ml) lemon juice
• 1 halves of English walnuts (enough to cover one layer, approximately 1 cup / 100 g)

Instructions

1. 1. Bloom the gelatin (technique: sprinkle powdered gelatin over a liquid and allow it to hydrate before dissolving, preventing lumps): combine 1.5 tablespoons powdered gelatin with 1/4 cup (60 ml) cold water in a medium bowl. Let stand 3-5 minutes, until the gelatin granules have absorbed the water and appear swollen and opaque.
2. 2. Add 1/4 cup (60 ml) boiling water and stir until the gelatin is fully dissolved, 1-2 minutes. The mixture should be completely clear with no visible granules.
3. 3. Stir in 1/2 cup (100 g) granulated sugar until dissolved, about 1 minute.
4. 4. Add 1/4 cup (60 ml) sherry, 1/4 cup (60 ml) orange juice, and 3 tablespoons (45 ml) lemon juice. Stir to combine. The liquid should be clear and uniformly mixed.
5. 5. Pour a thin layer of the jelly mixture into a shallow pan approximately 8 x 8 inches (20 x 20 cm), covering the bottom. Refrigerate until firmly set, 30-45 minutes, until the surface does not yield or stick when lightly touched with a fingertip.
6. 6. Arrange walnut halves over the set layer in rows approximately 1 inch (2.5 cm) apart. Pour the remaining jelly mixture over the walnuts, covering them completely. If the remaining mixture has begun to set, gently warm it over a bowl of hot water, stirring, until just pourable — do not allow it to boil.
7. 7. Refrigerate until the entire mold is firmly set, at least 2 hours or overnight, until the jelly is uniformly firm throughout and pulls cleanly from the sides of the pan.
8. 8. Cut into squares for serving. Run a thin knife along the edges, then cut into squares of approximately 2 x 2 inches (5 x 5 cm) using a sharp knife dipped in hot water between cuts. Lift squares with a small offset spatula.