Champagne and strawberry jelly fruit salad
Severs 4
½ cup water
1 tbsp powdered gelatin
2 cup rose champagne or sparkling wine
½ cup boiling water
80g caster sugar
125g strawberries, hulled and sliced into thin wedges; extra
fruit for serving
- Place the water in a small bowl, add gelatin and allow to
sponge. Pour champagne into a saucepan, add the hot water and sugar; bring
to a simmer stirring until sugar has dissolved. Add gelatin mixture and
stir until dissolved. Remove from heat and allow to cool. - Place the sliced strawberries in a small rectangular tray,
gently pour over the liquid and refrigerate until set. - To serve: cut into squares and serve with extra fruit.
Ruby grapefruit and vodka jelly with raspberries
Serves 4
½ cup water
2 tbsp powdered gelatin
2 cups ruby grapefruit juice
100g caster sugar
¼ cup vodka, optional
Fresh raspberries and raspberry sorbet
- Place the water in a small bowl, add the gelatin and allow
to sponge. Place ruby grapefruit juice and caster sugar in small pot, heat
and stir until all the sugar dissolves. - Add the gelatin mixture to the hot ruby grapefruit juice
and stir until dissolved. Remove from heat and allow to cool. Stir through
vodka. - Pour into a mould and refrigerate until set
- To serve: unmould onto a serving platter, top with
raspberries and serve with sorbet.
Milk jelly with pomegranate syrup
Serves 4
2 ½ cups milk
1 tbsp powdered gelatin
80g caster sugar
1 tsp vanilla extra
For the syrup
½ cup pomegranate juice
1 – 2 tbsp caster sugar
75g pomegranate rubies
- Place half a cup of milk in a small bowl, add the gelatin
and stir well to mix. Allow to sponge, set aside. - Place remaining milk, sugar and vanilla extra in a small
pot, bring to a simmer and stir until the sugar has dissolved. Remove pot
from heat and allow to cool slightly. - Pour the milk into individual moulds and refrigerate until
set. - To make the syrup: heat the pomegranate juice and caster
sugar in a small pot over a low heat, stir until the sugar has dissolved,
bring to a simmer for 5 minutes then remove from heat and allow to cool
completely. Stir through rubies. - To serve: unmould the puddings onto individual plates,
drizzle with syrup and serve.
Granadilla, mango and coconut jelly
Serves 4 – 6
100g digestive biscuits
50g butter, melted
1/3 cup water
1 ½ tbsp. powdered gelatin
400ml coconut milk
½ cup cream
1 stalk lemongrass, bruised
75g caster sugar
For the topping
¾ cup mango juice
115g tin granadilla pulp
2 tbsp cornflour
¼ cup water
- Place the biscuits in a blender and blitz until smooth.
Add the butter and blitz to combine. Press mixture firmly into the base of
a square cake tin. - Place the water in a small bowl, stir in the gelatin and
allow to sponge. In a medium saucepan heat the coconut milk, cream,
lemongrass and sugar, stirring constantly until sugar has dissolved. Add
the gelatin and allow to dissolve into the mixture. - Remove pot from heat and allow liquid to cool. Remove
lemongrass. Pour over the biscuit base and refrigerate until firm. - For the topping: place the mango juice and granadilla pulp
in a small pot and heat. Dissolve the cornflour in the water and add to
the pot. Bring liquid to the boil and whisk until thickened. Remove from
heat cover mixture with clingfilm and allow to cool, spread over the film
coconut milk and refrigerate until set. - To serve: cut into squares and serve with extra granadilla
pulp.
Dessert wine and blueberry jelly
Serves 4
½ cup boiling water
1 tbsp powdered gelatin
375ml bottle noble late harvest wine
1 cinnamon stick
75g caster sugar
½ cup hot water, extra
65g blueberries
- Place boiling water in a small bowl, stir in the gelatin
and allow to sponge. - Place the noble late harvest, cinnamon stick, caster sugar
and hot water in a small pot. Cring to a simmer; stir in gelatin mixture
and stir until dissolved. Remove from heat, allow liquid to cool and
remove cinnamon stick. - Place blueberries in a mould, pour over cooled liquid and
refrigerate until set. - To serve: unmould and serve with extra blueberries.