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Meringue recipes

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Jelly recipes

Stack of soft fruit jellies

By Jacques Erasmus

Difficulty Easy

Ingredients

37,5 ml unflavoured, powdered gelatine
60 ml cold water
400 ml Appletizer, or any clear fruit juice
150 g strawberries, or any seasonal soft fruit

Method

Dissolve the gelatine* in the cold water. Heat the Appletizer in a saucepan until just below boiling point. Add the gelatine to the warm juice and stir lightly to dissolve.

Place the strawberries in a mould and pour the juice over. Allow the jelly to set in the fridge for at least two hours before unmoulding.

These quantities make one 500ml jelly. Make three, and stack them with squares of stiffened gauze or rice paper between the layers.

Tip: The Appletizer can be replaced with an infusion of green tea and ginger, sweetened with honey.

*Cook's tip for vegans: You can replace regular gelatine with agar, which is derived from seaweed. You can find it in powder or flake form - 3T of the flakes or 2t of the powder will thicken 2 cups of liquid. To use agar, soak it in the liquid for about 15 minutes, bring it to a gentle boil, then simmer while stirring until it’s completely dissolved. The liquid will gel as it cools. Acids weakens agar’s gelling power, so if you’re firming an acidic liquid, use more.

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