Fruit Jelly with Vanilla Cream.
Fun and summery dessert that can be enjoyed by both parents and kids. I can't seem to stay away from cream but if you are very strong willed, leave out the cream, add another layer of fruit and declare this dessert healthy.
Equipment:
8x300ml capacity glasses.
For the Raspberry Jelly.
In a large heatproof bowl, put in
-200ml, put in,
-a small heatproof bowl with 2tbsp hot water, add
-12g gelatine granules.
Stir the gelatine until dissolved.
Leave to stand in the hot water bath.
In a large saucepan, put in
-350g frozen raspberries, with
-550ml water,
-100g caster sugar.
Cook, stirring occasionally, on low heat until the fruits have softened,
Add dissolved gelatine.
Stir well.
Transfer into a jug.
Divide equally between the glasses.
Leave to stand for 30 minutes.
Refrigerate about 4 hours or until set.
The Clementine Layer.
In a large heatproof bowl, put in
-200ml, put in,
-a small heatproof bowl with 2tbsp hot water, add
-12g gelatine granules.
Stir the gelatine until dissolved.
Leave to stand in the hot water bath.
In a large saucepan, put in
-570ml water,
-100g caster sugar.
Cook, stirring, until the sugar has dissolved.
Add the dissolved gelatine.
Add segments from 3 clementines.
Transfer into a jug.
Divide equally between the glasses.
Leave to stand for 30 minutes.
Refrigerate about 4 hours or until set.
For the Cream Layer.
In a large heatproof bowl, put in
-200ml, put in,
-a small heatproof bowl with 2tbsp hot water, add
-12g gelatine granules.
Stir the gelatine until dissolved.
Leave to stand in the hot water bath.
In a large saucepan, put in
-570ml double cream,
-65g caster sugar.
Cook, stirring constantly, until the cream is almost boiling point.
Add dissolved gelatine.
Stir well.
Transfer into a jug.
Divide equally between the glasses.
Leave to stand for 30 minutes.
Refrigerate about 4 hours or until set.
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