Stained Glass Jelly; Chocolate, Maple Caramel and Vanilla with Coconut

Serves 10 Prep Time 2 hours   Cook Time 8 minutes   Rated: Print
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I admit that I am obsessed, you kind of have to be to keep food blogging. There are nights that I throw my hands in the air and say 'No more!' But then I sneakily find myself just checking the sites I love, to see what they are up to and suddenly I'm back in the game. This post is no different. I went to NQN (Not Quite Nigella) for the uninitiated, and found this colourful and cheeky dessert. She in turn had found a similar idea on this creative site and so from one side of Australia to the other, and one side of the world to the other, we have a theme on a theme, and now, on a theme. Shades of jelly (or jello) depending on your little place in the world.

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Need

Do

1  

Chocolate Jelly;

2  

Place all ingredients except gelatine into Thermomix bowl and cook 7 min/90°C/speed 3.

3  

Add gelatine and blend 30 sec/speed 6.

4  

Pour into rectangular mould and set in fridge.

5  

Maple Caramel Jelly;

6  

Place sugar and syrup into heavy based saucepan on a medium heat. Do not stir, shake occasionally if needed to settle surface of sugar. The sugar will melt. Watch this really closely as it can go from caramel to charcoal very quickly and when the sugar is fully incorporated with the syrup and is liquid, add the water quickly. It will spit.

7  

Cool slightly before pouring into Thermomix bowl and adding the gelatine.

8  

Blend 30 sec/speed 7. Pour into rectangular mould and set in fridge.

9  

Vanilla Jelly;

10  

Place all ingredients except gelatine into Thermomix bowl and cook 15 min/100°C/speed 1.

11  

Cool slightly before adding gelatine and blending 30 sec/speed 7.

12  

Strain through fine strainer into rectangular mould and set in fridge.

13  

You cannot make the Coconut Jelly until all the others are made and fully set.

14  

Coconut Jelly;

15  

Place all ingredients except gelatine into Thermomix bowl and warm 5 min/60°C/speed 3.

16  

Add gelatine and blend 10 sec/speed 6.

17  

Cool.

18  

Assemble;

19  

Dice all the set jellies into cubes. Place into oiled deep sided loaf tin (or not, up to you! Use mould shape of choice.) Toss gently with hands to ensure you have a good colour mix.

20  

Pour coconut jelly over and stir gently so that it will ‘glue’ the cubes of set jelly together. Refrigerate until set.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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