Breaking the mould

02 September 2011 - 16:06 By Hilary Biller
subscribe Just R20 for the first month. Support independent journalism by subscribing to our digital news package.
Subscribe now

Jelly is set to be the hottest dessert this season. Hilary Biller shows you how the children's party special has come of age

Coke Float

Makes about 850ml

A fun party trick served in Coke bottles, or spoon the chopped jelly into cones and serve topped with ice cream.

Ingredients:

  • 45ml (3 tbsp) gelatine powder
  • 100ml water
  • 750ml cola (you could use the diet version)
  • 15ml (1 tbsp) sugar

Method: Sprinkle the gelatine over the water and set aside until it goes spongy. Heat the cola in a pot with the sugar. Add the dissolved gelatine and over a low heat stir to dissolve. Pour into a one-litre baking dish and set in the fridge. To serve, cut into small blocks with a sharp knife and spoon into clean glass bottles, or cut into cubes and serve in tall glasses as a dessert with cream or ice cream.

Jelly Jars

Makes about 750ml per jar

A feel-good dessert that is quick to whip up. Top it with a thick cloud of whipped cream.

Blueberry jelly:

  • 1 punnet blueberries, washed
  • 1 packet raspberry jelly

Clementine jelly:

  • 2 - 3 clementines or naartjies, peeled and divided into segments
  • 1 packet greengage or lime jelly

Pineapple jelly:

1 pineapple, peeled, cut into wedges and poached in 250ml (1 cup) water and 60ml (4 tbsp) sugar. Poaching is essential as an enzyme in fresh pineapple inhibits the setting of gelatine.

  • 1 packet pineapple jelly
  • Nectarine jelly:
  • 2 nectarines, cut into wedges
  • 1 packet strawberry jelly

Select any four glass containers. For individual portions, set the jelly in smaller glass jars or even cocktail glasses. Make up all the jellies individually using 200ml boiling water for each colour. Stir to dissolve the jelly granules completely. Add 200ml cold water to each of the dissolved jellies. Place the fruit in the jars and pour over the relevant jellies. Chill until set.

Gin and tonic jelly

Serves 6

A gloriously cooling spring jelly with a kick. Cut into blocks, the jelly can be served on Oriental spoons with cocktails or as a dessert. Cheers!

Ingredients:

  • 185ml ( cup) water
  • 185ml ( cup) castor sugar
  • 35ml (7 tsp) gelatine powder
  • juice and zest of a large lemon
  • 125ml ( cup) gin, or more to taste
  • 200ml tonic water
  • lemon and lime wedges, to serve

Method:

In a small pan heat the water and sugar, stirring until the sugar has dissolved. Reduce the heat and add the gelatine powder, stirring over low heat to dissolve. Remove from the heat and add the lemon juice and zest. Cool. Mix in the gin and tonic water and pour into a ring mould or individual cocktail glasses. Allow to set. Decorate with lemon and lime wedges.

 

Jelly Shots

Apple and Calvados

Ingredients

  • Makes 12 shots
  • Ingredients:
  • 25ml (5 tsp) gelatine
  • 60ml (4 tbsp) water
  • 500ml (2 cups) clear apple juice
  • with 75ml (5 tbsp) brandy or calvados
  • 400g can miniature apples

Method:

Sprinkle gelatine over water. Soften in microwave for 1 minute on medium, or over boiling water. Combine with apple juice and liquor. Drain the apples and place in shot glasses. Pour the jelly mixture over the apples and set in the fridge.

Pomegranate

Makes 12 shots

Ingredients:

  • 25ml (5 tsp) gelatine
  • 60ml (4 tbsp) water
  • 500ml (2 cups) pomegranate juice
  • seeds of 1 pomegranate (optional)
  • 75ml (5 tbsp) vodka

Method:

Sprinkle gelatine over water. Soften in microwave for 1 minute on medium, or over boiling water. Combine with pomegranate juice and seeds. Pour into shot glasses and allow to set in the fridge.

Tropical

Makes 12 shots

Ingredients:

  • 30ml (6 tsp) gelatine powder
  • 105ml (7 tbsp) water
  • 500ml (2 cups) tropical fruit juice
  • 1 small can granadilla pulp
  • 60ml (4 tbsp) sugar

Method:

Sprinkle 25ml (5 tsp) of the gelatine over 60ml (4 tbsp) of the water. Soften in microwave for 1 minute on medium, or over boiling water. Mix into the fruit juice. Pour into shot glasses and refrigerate until set. Combine the granadilla pulp with the sugar, remaining 45ml (3 tbsp) water and remaining 5ml (1 tsp) gelatine in a pan over low heat and stir until dissolved. Remove from the heat, cool, and pour a layer on top of the jellies. Refrigerate until set.

Pick-up stix

Use any of the jelly mixtures described here and pour individually into 1-litre-capacity square dishes. Allow to set completely, cut into squares and thread onto wooden sticks or straws. You could also make up fashion sandwiches or cut into interesting shapes with cutters.

Kitchen Notes

Six small sheets of gelatine equals 15ml (1 tbsp) powdered gelatine or a 10g sachet.

This will set 500ml (2 cups) of liquid. Agar agar, a vegetarian gelling powder, is used in the same quantities.

It requires soaking in cold water and must be heated to dissolve.

The acidity and alkalinity of foods can affect the gelling properties of both gelatine and agar agar, as will alcohol - the mixture may require extra gelatine or agar agar.

subscribe Just R20 for the first month. Support independent journalism by subscribing to our digital news package.
Subscribe now