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6/03/11

Layered Fruity Jelly

Righty ho!

I was being quite adventurous this round with jelly as I have been meaning to make a layered one consisting of a fruits and something milky. With jelly layers, it's always nice to have clear layers (for the lighter taste) and a creamy layer in between. SO, I thought watermelon might go well with honey dew divided by a layer of coconut milk.

But I did a blonde moment...I bought rockmelon instead....oh well.

I have to admit I was more nervous making this to baking as I was conscious on the result itself. Some packets results in soft jelly which is not what I want.Yes, the texture of the jelly depends on the amount of gelatin one uses. So far, I have made a couple which are still soft..


The verdict. It was quite sweet even without any sugar

Thank goodness for Konnyaku brand, it gave the right texture I want. Moreover, I was surprise that the powder itself has health benefits...it does have some directions as to how much water and powder to use. As for this brand, the ratio of powder to water is 1:5

I was thinking of being very adventurous and make several layers, but I refrained and started simple. Anyway, I had to cut up the fruit from scratch and blend them into juice before I turn them into jelly...so there was quite abit of work to do that night.

Turns out that I did a good job in each layers, but they separated........which means that I waited abit too long before pouring the next layer. Oh well, lesson learnt!

Other than that, if you're lazy, no harm in buying juice of the rack ;)



(Makes 1250ml worth of jelly)

Ingredients
  • 500ml Watermelon juice
  • 250ml coconut juice (with 1 tbsp of sugar)
  • 500ml Rockmelon juice or honeydew
  • 250g of jelly powder / gelatin powder (Recommended Konnyaku brand)

Method
  1. In a pot, add watermelon juice and turn the heat up to max.
  2. Add 100g of jelly powder continuously from the moment the pot gets warm until it reaches boiling point. Turn the stove off.
  3. Keep stirring, making sure that the powder is fully mixed.
  4. Leave it to cool before pouring into jelly moulds.
  5. Refrigerate. 
  6. IMPORTANT: Add the next layer when the surface is partly sticky NOT hardened!

1 Comment:

Jocelyn Oye said...

nyum nyum :)

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