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Champignon Cremieur with red wine jelly

Recipe for 4 Portions:

1 Champignon Cremieur
500ml dry red wine
125ml orange juice
75ml lemon juice
750g sugar
1 packet of gelling agent
1 bay leaf
Juniper berries


Press the juniper berries. Stir 2 tbsp sugar together with the gelling agent (1 : 1). Bring to the boil with the red wine, orange juice, lemon juice and bay leaf while stirring. Add the sugar and bring the stock back to the boil and cook for three minutes. Test that the jelly and fill a screw top jar. Allow to stand for 24 hours.

Cut the Cremieur into segments and serve together with the jelly.

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