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Components
- Gorse flowers (sufficient to fill half a buying bag, sepals eliminated)
- Water
- Honey, to style
- Pinch of salt
- Gelatine leaves (6 leaves per 500ml of liquid)
Methodology
- Acquire about half a buying bag of gorse flowers, eradicating any sepals as you go.
- Place the flowers in a big bowl, then pour over sufficient boiling water to cowl them. Moisten the perimeters of the bowl, seal with plastic wrap, and go away within the fridge to steep in a single day.
- The subsequent day, pressure the infused liquid right into a measuring jug or container, noting the quantity.
- Stir in honey to your liking and a pinch of salt to steadiness any bitterness.
- For each 500ml of liquid, soak 6 gelatine leaves in chilly water for about 5 minutes to melt.
- Warmth a small portion (a few quarter) of the gorse flower liquid. Squeeze any extra water from the softened gelatine leaves and add them to the warmed liquid, stirring till fully dissolved. Combine this again into the remainder of the liquid.
- Pour the ready combination into your chosen mould and refrigerate till it has set agency.
