Jelly is delicious and refreshing. It can be made with a little extra water to make it thinner or by substituting half of the water for milk or lemonade. Why not add some fruit into the mix before it sets.

Alternatively you can now buy pre-made pots of jelly to keep in the cupboard.

• Blood Orange Jelly
• Fresh Grape Jelly
• Lime Bavarois with Passionfruit Jelly
• Mascarpone Sabayon with Champagne Jelly and Chocolate Biscuit
• Orange and Mandarin Jelly with Oranges and Almond Salad

Blood Orange Jelly

Makes: 4 jellies

Vegetarian if Vegetarian gelatine used.

Ingredients
• 500ml blood orange juice (you will need approx 7 oranges for this amount of juice)
• 1 cup (220g) caster sugar
• 2 teaspoons gelatine
• 1 tablespoon water

Instructions
1. Strain juice into medium saucepan. Add sugar and heat, stirring, over medium heat until sugar dissolves; remove from heat.
   
   
2. Meanwhile, combine gelatine and water in small bowl. Microwave for 10-20 seconds or until dissolved; stir into hot juice mixture. Transfer to a jug and pour into four 125ml glasses or serving dishes.
   
   
3. Cover, refrigerate until set.
   
   
4. Serve with a quenelle of whipped cream and some grated dark chocolate if desired.
   
   

Tip: If you do not have a microwave then combine the gelatine and water in small bowl and allow to stand 5 minutes. Add to the juice mixture over a medium heat; stir until it dissolves before straining mixture into glasses.



Fresh Grape Jelly

Serves 4

Vegetarian if Vegetarian gelatine used.

Preparation
Cooking

Ingredients
• 1½ kg (31b) black grapes or 2 cups/120mls Grape Juice
• 1½ tablespoons gelatine, approx.

Instructions
1. Remove stems from grapes, discard any imperfect fruit. Wash grapes well, place in pan, break grapes by squashing lightly with potato masher or fork. Cover pan, bring slowly to boil, reduce heat, simmer, covered 10 minutes, or until grapes are pulpy.
   
   
2. Push grapes through strainer, discard pulp. Strain grape juice through finer strainer or damp cloth for a finer-textured jelly. Measure juice, allow 1 teaspoon gelatine to each 80ml of juice. (From 1 ½ kg grapes you should have about 2 cups juice.) Alternatively you could use bought Grape juice.
   
   
3. Dissolve the gelatine in about 2 tablespoons of the hot grape juice, stir to dissolve, add to remaining juice, mix well, divide between four moulds of about ½-cup capacity, cool, refrigerate overnight. Dip moulds into hot water for about 10 seconds, turn on to serving plates.
   
   
4. Serve with whipped cream or mascarpone cheese. Small bunches of white or black sugared grapes could be used as a decoration. Wash grapes, dry well, brush with lightly beaten egg white roll in caster sugar; set aside until grapes are dry.
   
   

Dessert can be made one or two days ahead.



Lime Bavarois with Passionfruit Jelly

Serves 4

Vegetarian

Preparation
Cooking

Ingredients
• 1 egg, separated
• 2 teaspoons castor sugar
• ½ teaspoon vanilla essence
• 3 teaspoons castor sugar, extra
• 1 tablespoon self-raising flour
  
  Lime bavarois
• 3 egg yolks
• ½ cup castor sugar
• 1 cup milk
• 1 teaspoon grated lime rind
• ½ cup lime juice
• 2 ½ teaspoons gelatine
• 300ml thickened cream
  
  Passionfruit jelly
• 12 passionfruit
• ¼ cup water
• 1 tablespoon icing sugar
• 2 teaspoons gelatine

Instructions
1. For sponge layer, grease and flour oven tray, mark 21 cm circle on tray. Beat egg yolk and sugar in small bowl with electric mixer until thick, add essence. Beat egg white in small bowl until soft peaks form, beat in extra sugar, beat until dissolved. Fold sifted flour into egg yolk mixture, gently fold in egg white mixture.
   
   
2. Spread mixture onto prepared tray, using circle as guide. Bake at 180°C for about 10 minutes or until sponge is cooked through. Turn sponge layer onto wire rack to cool.
   
   
3. Trim sponge layer to fit into 20cm springform tin.
   
   
4. Pour lime bavarois over sponge layer in tin, cover, refrigerate about 2 hours or until firm. Pour passionfruit jelly over lime bavarois, cover, refrigerate several hours or overnight.
   
   
5. Lime bavarois: Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Heat milk in pan, bring to boil. Gradually beat hot milk into egg yolk mixture while motor is operating.
   
   
6. Pour mixture into pan, stir over low heat, without boiling, until custard mixture is slightly thickened. Stir in rind and 1/3 cup of the lime juice.
   
   
7. Sprinkle gelatine over remaining juice in cup, stand in pan of simmering water, stir until dissolved; pour into lime mixture; cover, cool, refrigerate 1 hour or until mixture is almost set. Beat cream in small bowl until soft peaks form, gently fold into lime mixture.
   
   Passionfruit jelly: Remove pulp from passionfruit Strain pulp, reserve juice and seeds; you will need ½ cup juice and 1 tablespoon seeds. Combine reserved juice and seeds in pan, add water and icing sugar. Bring to boil, remove from heat, add gelatine, stir until dissolved.
   
   
8. Cool to room temperature.

Recipe best made a day ahead.
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Gelatine mixtures suitable.



Mascarpone Sabayon with Champagne Jelly and Chocolate Biscuit

Serves 4

Vegetarian

Preparation
Cooking

Ingredients
• 250g mascarpone cheese
• 1/2 vanilla bean
• 3 egg yolks
• 60g caster sugar
• 3 egg whites
• 30ml champagne
• Pinch salt
• 1 cup mixed berries
  
  Champagne Jelly
• 2 leafs gelatin
• 100ml water
• 2 Tbs caster sugar
• 125ml champagne
  
  Chocolate Biscuit
• 40ml milk
• 120g caster sugar
• 100g butter
• 40g liquid glucose
• 140g Dutch cocoa

Instructions
1. Split the vanilla bean, and scrape out seeds. Combine the vanilla bean seeds and mascarpone. Set aside.
   
   
2. Whisk egg yolks and sugar together until pale and creamy. Set aside.
   
   
3. Combine egg whites with a little sugar and a pinch of salt, and whisk to form peeks; add the champagne, and stir through.
   
   
4. In a large bowl, combine the mascarpone, beaten egg yolks and egg whites and fold together. Refrigerate until firm.
   
   Champagne Jelly
   
   
5. To make the champagne jelly, start by dissolving the gelatin leaf in a little cold water until pliable. Combine water and sugar in a microwave safe jug, and heat until sugar has dissolved. Add gelatin to water, and stir until gelatin has dissolved. Add the champagne to the gelatin mixture, and stir until combined. Place in the refrigerator until set.
   
   Chocolate Biscuit
   
   
6. Chocolate Biscuit:Combine milk, sugar, butter and glucose in a saucepan, and bring to the simmer. Add the cocoa and stir to combine. Remove from heat and allow dough to rest overnight.
   
   
7. Roll dough out into thin cigar shapes, and place on a baking tray lined with greaseproof paper.
   
   
8. Bake biscuits for approximately 5 minutes in a preheated 180°C oven.
   
   
9. To assemble the dessert, spoon a little of the mascarpone mixture into the bottom of a tall parfait glass. Top with jelly, berries and repeat layering process. Garnish with biscuits and fresh mint sprigs.

Freeze: Not suitable.
Copyright Vincent Gadan


Orange and Mandarin Jelly with Oranges and Almond Salad Serves 4

Vegetarian

Preparation
Cooking

Ingredients
• 2 mandarins, zested, segmented and chopped
• 2 1/2 cups orange juice
• 1 tbsp lime juice
• 2/3 cup caster sugar
• 6 leaves of gelatine (6 tsp or 2 sachets powder gelatin)
• 3/4 cup boiling water
  
  Orange and Almond Salad
• 6 oranges, segmented
• 150g picked muscatels
• 100g caster sugar
• 150ml marsala
• 1/4 toasted almonds

Instructions
1. Tear the gelatin leaves into smaller pieces and soak them in a bowl of cold water until soft. Squeeze dry. If using powdered gelatin, mix with 1/4 cup cold water until smooth, then allow to swell.
   
   
2. Add the caster sugar and the boiling water to the gelatin and stir until completely dissolved. When set, fill the dariole moulds with mandarins and pour the remaining jelly over. Allow to set overnight in the fridge. Unmould onto a serving plate and serve with orange and almond salad
   
   Orange and Almond Salad
   
   
3. Combine all ingredients together in a bowl, and mix well. Allow mixture to rest and develop in flavour for an hour before serving. Once ready to serve sprinkle almonds over salad.

Freeze: Not suitable.
Copyright Spinach!! Essex, London

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