Jellies galore - Pandan and Rose flavour

Hmm, think I'm obsessed in the road to perfection of making layered jelly. It's just so tricky! I had to study abit on how long does it take before the 'soup' turns into jelly while I leave it in the pot and wait for each layer to harden.

It ain't easy when you try to keep it warm either, the water in the pot slowly disintegrates. Perhaps a double boiler would work by steaming the mix, keeping it moist and warm while waiting for each layer to harden

3 layers was already tricky...I wonder how some people can do so many layer. There's so much patience!

And I love using Konnyaku Red Man! It's got a lovely texture and health benefits :D

Anyway, here's a recipe below...similar to my previous post, it's a 1:5 ratio, 5 being for water. I made 12 mini jellies using my mini cupcake tray, but I think this does a rough 8" cake.

(Courtesy of My Kitchen Snippets post and Wikihow's 9 steps to make a rainbow jello)

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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 ;)

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KV's Simple Trifle

Instant, quick and easy as I didn't have time to make some ingredients from scratch. But hey, it does the works ;). I am also quite picky when it comes to grabbing instant ready made ingredients too and you can vary the amount if you want if you crave for it.

T'was for a Christmas lunch into dinner do when there was abundant of food! And I mean 3 whole chicken, lamb and beef, bread pudding, roast veges, sausage wrapped with bacon...it was endless.

First round....out of 5

My trifle hiding at the left corner

There are various types of trifle but they are made out of the same principal layers. I had a quick read on joyofbaking.com about what trifles are (the website explains it very well), and then pretty much pick the things I like. Yes, layers when combine must compliment each other (like you don't really want to add tiramisu flavour to tropical cocktail fruits). Lastly, it's best done the night before serving so that the layers infuses with each other :).

To be made one night before or at least 24 hours before serving.

Ingredients

• 500g custard (I love the brand Ambrosia)
• 250g marscapone cheese
  
• 250g or 2 pots of strawberry flavoured jelly (Brand: Hartleys)
  
• 3/4 can of tropical fruits made of pears, peaches, cherries and pineapples
• 1 can of strawberries
• 7" sponge cake (I used Golden Bake Flan base from Sainsburys and it fits perfectly)
• 3 tsp Kirsch cherry alcohol
• 2 tbsp cold water

Method

1. In a large Pyrex bowl (2 Litre capacity). Drain the tropical fruits with a seive and place it at the bottom of the bowl.
2. In a separate bowl, break the jelly into smaller pieces and add to the tropical fruits. Mix until fully incorporated.
3. Place the sponge cake and press firmly to release the air. Mix the alcohol and water together and sprinkle over the sponge cake.
4. Place the strawberries around the bowl. It is also optional to top up with another thin layer of jelly
5. In a separate bowl, whisk the custard and mascarpone cheese together until smooth. Pour this mixture into the middle of the bowl and with a spatula, spread the mix out to the sides.
6. Optional to serve with whip cream.