Tasting History with Max Miller
Published 12 Apr 2022Signup for your FREE trial to Wondrium here: http://ow.ly/rSyS30sfmaG
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Burbank, CA 91503LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Green Chartreuse: https://bit.ly/onlinebottlesmax
Leaf Gelatin: https://amzn.to/3NY6Y5SLINKS TO SOURCES**
Last Dinner on the Titanic by Rick Archbold and Dana McCauley: https://amzn.to/3tqNz5s
Titanic, First Accounts: https://amzn.to/3L2f7UH
The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall: https://amzn.to/3KSKock
The 10 Best Titanic Survivor Stories: https://amzn.to/3wioSK3RECIPE
Ingredients:
16 sheets Gelatin (or 4 envelopes of powdered gelatin)
3 cups (750ml) Water
1/2 cup (50g) Sugar
1 cup (250ml) Chartreuse
2-4 ripe Peaches or a large can of peaches in syrup
1 cup (250ml) Simple syrup (not necessary if using canned peaches1. Soak the gelatin in cold water for 5 minutes.
2. Bring the water and sugar to a simmer in a large saucepan then remove it from the heat. Squeeze out any excess water in the gelatin, then add it to the water and stir until dissolved. Stir in the Chartreuse.
3. Pour the liquid into a well greased mold, then refrigerate for 1-3 hours, or until the jelly is beginning to thicken.
4. To remove the skin from the peaches, score and X at the bottom of the peaches, then plunge into boiling water for 45 seconds, then immediately into ice cold water for 10 seconds. If the peaches are ripe, the skin should easily slide off. Remove the pit and slice.
5. Heat the simple syrup to simmering, then add the peach slices. Coat and turn off the heat and let them cool in the syrup.
6. Carefully insert the peaches into the jelly in whatever pattern you like. Then return to the refrigerator until fully set. 8 – 24 hours depending on the depth of the mold.
7. Once set, run a knife around the edge of the jelly, then dip the mold into hot (not boiling) water for 5 seconds. Remove it and place a well greased plate over the top of the mold then flip it over. The jelly should fall out with little more than a tap.
8. Top with Italian meringue or whipped cream, and serve.**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
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