Shades Of Jelly (Jello) ~ A Study In Flavour!

by Tenina Holder

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.


Need

  • Chocolate Jelly
  • 50 g sugar
  • 50 g Valrhona cocoa (or 80g other cocoa)
  • 300 g uncultured buttermilk or milk (use nut milk if desired)
  • Pinch Pink Salt Flakes Pink salt flakes BUY
  • 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • 3 tsp gelatine granules
  • Maple Caramel Jelly
  • 110 g caster sugar
  • 40 g real maple syrup
  • 300 g water
  • 3 tsp gelatin granules
  • Vanilla Jelly
  • 100 g sugar
  • 3 Vanilla - Beans vanilla beans BUY
  • 2 tsp Vanilla - Bean Paste Helilala vanilla bean paste BUY
  • 300 g water
  • 3 tsp gelatin granules
  • Coconut Jelly
  • 400 mls tin of coconut cream
  • 300 g water (rinse out tin)
  • 100 g caster sugar
  • 6 tsp gelatin granules

Do

1  

Chocolate Jelly;

2  

Place all ingredients except gelatine into TM 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 Induction 4. 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 (yes, even on Induction) 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 TM 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 TM bowl and cook 15 min/100°C/speed 1.

11  

Cool slightly before adding gelatine and blending 830 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 TM 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.

More

Cut into slices, shapes of choice or just cubes and serve…my kids have eaten this twice before pics were taken and I had to beat them off with a stick this time around…it is a little bit grown up as jelly, jello…or whatever you call it!

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