FRUITY MILK JELLIES RECIPE | BBC GOOD FOOD
These stripy fruit jellies will make everyone smile. Great for summer parties, they can be made the day before – perfect for getting ahead
Provided by Cassie Best
Categories Dessert
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield makes 2 x 500ml jellies (each serves 6)
Number Of Ingredients 10
Steps:
- Pour four gelatine leaves in a bowl of cold water and set aside for 5 mins to soften. Measure 150ml milk into a small pan and heat until just steaming. When the gelatine is soft, squeeze out the water and add to the milk, stir until dissolved, then set aside until the milk has cooled to room temperature.
- In a food processor, blitz the peaches, 50g icing sugar and 150ml milk. If you want a really intense colour, add a drop of yellow food colouring. Strain the mixture into a bowl through a fine sieve, then stir in the cooled milk and gelatine. Lightly oil two jelly moulds and divide the mixture between them. Chill for 1 hr, or until just set – don't chill for too long or the layers won't adhere properly and the jellies may split when turned out.
- Repeat steps 1 and 2, this time using the raspberries and pink food colouring. It's very important that the mixture is at room temperature before it is poured on top of the peach jelly, otherwise the bottom layer will melt. Return the moulds to the fridge for 1 hr or until just set. Then repeat the method using the blackberries and purple food colour and chill, followed by the mango and orange food colouring. Chill for 2 hrs, or up to 24 hrs.
- To serve, dip the moulds in warm water to help release the jellies, then invert onto plates or cake stands. Serve with ice cream and extra berries, if you like.
Nutrition Facts : Calories 123 calories, FatContent 3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium
JELLY SLICE | BEST EVER RECIPE | COOKING WITH NANA LING
An easy, no bake jelly slice recipe that the whole family will love.
Provided by Libby Hakim
Categories Dessert
Total Time 375 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 9
Steps:
- Prepare the jelly topping by mixing the jelly crystals with the boiling water and then cold water until crystals are dissolved. Note that we are making up the jelly using 50ml less water than the instructions on the package.
- Leave the jelly out so it cools to room temperature.
- Grease a slice tin (27 x 17cm) and line base with two layers of baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
- Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.
- Add melted butter to the biscuit crumbs and stir to combine.
- Press the biscuit mixture into the bottom of the slice tin and smooth with the back of a metal tablespoon. Place into fridge.
- Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine.
- Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine.
- Remove the slice tin from the fridge and pour over the filling mixture. Return to fridge for at least one hour to set.
- Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the slice tin from the fridge and place in a larger dish (this will make it easier to transfer to the fridge and catch any jelly spills).
- Pour the jelly over the second layer of the slice. (TIP: Pour onto a metal spoon to break up the flow and avoid the direct flow creating a hole in the filling layer of the slice).
- Return to the fridge and allow to set for at least 6 hours.
- Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin. (TIP: If this method doesn't work, cut one row in the tin and then use a spatula to remove the remaining slice.) Cut into 24 pieces using a sharp knife.
Nutrition Facts : Calories 164 kcal, CarbohydrateContent 20 g, ProteinContent 2 g, FatContent 9 g, SaturatedFatContent 5 g, TransFatContent 1 g, CholesterolContent 22 mg, SodiumContent 129 mg, FiberContent 1 g, SugarContent 14 g, ServingSize 1 serving
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