Hello Funny One here. I didn’t do any writing today but I might do some tomorrow. I’ve done another Funny One cartoon. Here it is. Hope you like it.
#95 Titanic – Ship Of Dreams Part 19
Me and Mr Funny had lunch, I showed him my pictures that I’d drawn, we had dinner and went to the front of the ship for a kiss. The food we were having at the dinner picture is supposed to be Peaches in Chartreuse Jelly. I found a recipe for it. Here it is.
Peaches in Chartreuse Jelly
Ingredients:
3 large cling stone peaches
4 cups water
2 cups granulated sugar
1/4 cup lemon juice
1 cinnamon stick
3 whole cloves
Fresh lemon balm leaves or edible flowers
Chartreuse Jelly:
5 teaspoons of powdered flavorless gelatin or approximately 5 teaspoons of vegeline
2 cups water
1/3 cup granulated sugar
1 cup Chartreuse
Directions:
1.Chartreuse Jelly:
Dissolve the gelatin or vegeline in 1 cup of water. In a small pot, bring the remaining cup to a boil. Then add the sugar and stir until it is completely dissolved. Remove from heat and allow it to cool for about 20 minutes. Add the Chartreuse and the gelatin or vegeline and stir to combine. Pour into a 9 x 13 inch glass baking dish lined with waxed paper; refrigerate until completely set.
2. Meanwhile, submerge the peaches in a large pot of boiling water for about 30 seconds, then move them to ice water. Slip off the skins, cut them in half and gently remove the stones.
3. In a large pot, mix the water and sugar, cook over medium heat stirring gently until sugar is dissolved. Bring to a boil and cook for one minute or until syrup is clear. Add some lemon juice, cinnamon stick and cloves.
4. Add the prepared peaches making sure they are entirely submerged, cut a piece of parchment that is slightly smaller than the pot and place over the top of the peaches to make sure they remain submerged.
5.Bring the syrup to a boil and lower the heat to medium-low and poach the peaches gently for 6 minutes or until soft (they should be easy to cut into with a spoon). Allow the peaches to cool in the syrup. This can be stored for 24 hours in the refrigerator.
6.To serve, turn out the jelly onto a cutting board and cut half into even little squares, the remaining half should be cut into decorative shapes using a cookie cutter. Plate the cut squares onto the centre of a flat plate, arranging the jelly shapes around the edges. Slice peaches from one end to almost the other, and spread it out onto a bed of jelly. Garnish with edible flowers or lemon balm leaves.
Well I’ll finish here for now.
funnyone2012 