Two Layered Jellies
Mango Jelly was used in this one.
A friend of mine recommended I have a look at a website called Bea's Cookbook, she had seen this recipe and thought it was something I would like to try. I did, and I have been back to the website often as I really like the things Bea cooks and her photos are beautiful (something I am working on).
These jellies are great, perfect as a summer dessert, jelly with fruit on one side with the other side a jelly infused foam.
I have tried it with different flavoured jellies, as peach and nectarine jellies are hard to find, all have worked so far- mango, passionfruit, orange and mango. I have also made it with both nectarines and mango so far, but most soft fruits should work.
Also if you are serving this up in large glasses you will need two packets of jelly for the jelly and fruit side, one packet for the foam side. If you are using smaller glasses you will only need one packet of jelly on each side. That is why the recipe states 2-3 packets of jelly.
This is worth trying, it looks amazing, tastes great and is a nice light ending to a meal.
These jellies are great, perfect as a summer dessert, jelly with fruit on one side with the other side a jelly infused foam.
I have tried it with different flavoured jellies, as peach and nectarine jellies are hard to find, all have worked so far- mango, passionfruit, orange and mango. I have also made it with both nectarines and mango so far, but most soft fruits should work.
Also if you are serving this up in large glasses you will need two packets of jelly for the jelly and fruit side, one packet for the foam side. If you are using smaller glasses you will only need one packet of jelly on each side. That is why the recipe states 2-3 packets of jelly.
This is worth trying, it looks amazing, tastes great and is a nice light ending to a meal.
Recipe
Recipe adapted from www.beascookbook.com
Makes 5
2-3 x 85g packets nectarine or peach jelly
2 nectarines, peeled and chopped
3 egg whites
2 tablespoons sugar
Mint sprig, to decorate
Makes 5
2-3 x 85g packets nectarine or peach jelly
2 nectarines, peeled and chopped
3 egg whites
2 tablespoons sugar
Mint sprig, to decorate
First layer:
Place 1 packet of jelly crystals in a medium sized bowl, follow the instructions on the packet, add 1 tablespoon of sugar if you think it needs to be sweeter. Pour the jelly evenly into your serving glasses. (Here you will see if you need to make another packet of jelly). If you want the same effect as I have place your glasses tilted in a loaf tin or slice tin as pictured below, use a tea towel to stop the glasses moving. Add the nectarines into each glass. Cover with some cling film and refrigerate until it has set completely, about 6-8 hours.
Place 1 packet of jelly crystals in a medium sized bowl, follow the instructions on the packet, add 1 tablespoon of sugar if you think it needs to be sweeter. Pour the jelly evenly into your serving glasses. (Here you will see if you need to make another packet of jelly). If you want the same effect as I have place your glasses tilted in a loaf tin or slice tin as pictured below, use a tea towel to stop the glasses moving. Add the nectarines into each glass. Cover with some cling film and refrigerate until it has set completely, about 6-8 hours.
Second Layer:
Place 1 packet of jelly crystals in a medium sized bowl, follow the instructions on the packet. Pour into a shallow baking tray or plastic container and freeze for 30 minutes, you want the jelly to start thickening, not completely set (you can have it thicken in the refrigerator, it just takes longer).
Once the jelly has started to thicken, place the egg whites in a large mixing bowl, beat until soft peaks start (about 30 seconds). Add 1 tablespoon sugar. Beat for a further 1-2 minutes until thick and fluffy.
Set your beaters on the slowest setting and slowly add in the jelly, beating constantly, until all the jelly has been added.
Pour your egg white mixture into a pouring jug (it makes it easier to pour it in, than spoon it in) and pour the egg white mixture onto your set jellies.
Place 1 packet of jelly crystals in a medium sized bowl, follow the instructions on the packet. Pour into a shallow baking tray or plastic container and freeze for 30 minutes, you want the jelly to start thickening, not completely set (you can have it thicken in the refrigerator, it just takes longer).
Once the jelly has started to thicken, place the egg whites in a large mixing bowl, beat until soft peaks start (about 30 seconds). Add 1 tablespoon sugar. Beat for a further 1-2 minutes until thick and fluffy.
Set your beaters on the slowest setting and slowly add in the jelly, beating constantly, until all the jelly has been added.
Pour your egg white mixture into a pouring jug (it makes it easier to pour it in, than spoon it in) and pour the egg white mixture onto your set jellies.
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Refrigerate at least 30 minutes before serving, but you can make this several hours in advance. Decorate with a mint sprig.
Enjoy!
Passionfruit Jelly was used here
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Orange and Mango Jelly was used here
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