Jelly Cake
You can use different flavour combinations. With this batch I used an 825 gram can of Peaches with coconut water for the jelly flavour. I like using coconut water or a light coloured juice so you can see through to the fruit, however any juice will look amazing and beautifully glossy!
Flavoured jelly packets usually state not to use pineapple, kiwifruit or paw paw or the jelly will not set. So try fruits like peaches, pears, apricots and lychees if using canned fruit, and you can also use a combination of fresh fruit too.
This is firm, but with a little bit of jelly wobble so it can be cut and hold a shape when upturned from the mould. If you want something that sets firmer to use small silicon moulds, try the Fruit Juice Jelly Lollies recipe. If you like wobbly jelly like Aeroplane jelly to scoop out from a cup, try the Fruit Jelly Cup recipe.
You can use more or less honey (or other sweetener) depending on your taste - it will depend on the flavour combination of canned fruit with juice or syrup, using fresh fruit, and the type of juice (or coconut water) you use. I find that more honey is required (approx. 100 grams) when using canned fruit with JUICE, and less is required (approx. 50 grams) when using canned fruit with SYRUP. But before you pour it in the mould, have a taste to check if it is sweet enough, and you can always add a little bit more.
This works best with any silicon mould as you do not need to line or spray it. Cooking spray will ruin the crisp and sharp clear jelly and may leak into the jelly creating small bubbles or opaqueness.
This heart silicon mould is from Ikea (I'm a sucker for silicon moulds, so I couldn't resist getting this!)
JELLY CAKE
Ingredients:
Canned fruit in juice/syrup (Separate the fruit and juice) or fresh fruit
1000 grams juice (including drained juice from the canned fruit)
50 to 100 grams honey**
40 grams edible gelatine
Method (Thermomix):
1. Strain the juice/syrup away from the canned fruit into a separate jug.
2. Place the fruit into mould.
3. Add the drained juice + additional juice of choice (1000 grams juice in total), honey and gelatine into bowl. Mix - 4 minutes/50 degrees/Speed 2.
4. Pour jelly mixture into mould and place in fridge for a few hours to set.
Method (Stovetop):
1. Strain the juice away from the canned fruit into a separate jug.
2. Place the fruit into mould.
3. Add the drained juice + additional juice of choice (1000 grams juice in total), honey and gelatine into a medium pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.
4. Pour jelly mixture into mould and place in fridge for a few hours to set.
**the amount of honey can be altered depending on your taste/type of juice/canned fruit. As a guide, if using canned fruit with SYRUP - use 50 grams honey; if using canned fruit with JUICE - use 100 grams honey. You can also use any other sweetener i.e. rice malt syrup, maple syrup etc.
Strain the juice/syrup away from the canned fruit into a separate jug.
Place the fruit into mould.
Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into bowl.
Mix - 4 minutes/50 degrees/Speed 2.
Pour jelly mixture into mould
Use a spatula to move the fruit around a bit, and place in fridge for a few hours to set.
Once set,
Peel the edge of the jelly from the sides of the mould.
Place your serving plate over the silicon mould
Then upturn it onto the serving plate
Cut slowly with a really sharp knife!
No comments:
Post a Comment