ORANGE AND CAMPARI JELLY
Makes 6-8
250ml water
250ml castor sugar
grated rind of 1 orange
12 leaves of gelatine (1 leaf is equal to 2ml powdered)
100ml freshly squeezed orange juice
400ml tonic water
200ml Campari
sliced oranges and strawberries for serving
Put the water and sugar in a saucepan and bring to the boil. Boil for 4-5 minutes until reduced and syrupy.
Add the orange rind and set aside for 15 minutes. Soak the gelatine leaves in water until soft. Set aside.
Strain the orange syrup to remove the rind. Add the orange juice, tonic water and Campari.
Return this mixture to a saucepan and heat. Squeeze out the gelatine leaves and add to the hot mixture. Stir until dissolved.
Divide the mixture among the jelly moulds and refrigerate until set.
Turn out and serve with sliced oranges and strawberries if desired.
GRAPEFRUIT CHAMPAGNE JELLY
Serves 4
1x30g packet of grapefruit jelly
250ml boiling water
187ml pink champagne or sparkling wine
cream, for serving
strawberries, for serving
Dissolve the jelly in the boiling water and leave to cool. Stir in the champagne and divide the mixture among four suitable serving glasses.
Place in the fridge to set.
Decorate with whipped cream and strawberries.
* For a non-alcoholic version, replace the champagne with sparkling grape or apple juice and use any flavour of jelly you prefer.
RASPBERRY AND MINT JELLY
Raspberry jelly
6 leaves of gelatine
300g fresh or frozen raspberries
400ml water
160ml castor sugar
125g extra fresh or frozen berries
Mint jelly
250ml castor sugar
200ml water
1 large bunch of mint
4 leaves of gelatine
125ml lime juice
RASPBERRY JELLY: Soak the gelatine leaves in cold water until soft.
Put the raspberries in a saucepan with the water and sugar and heat until the sugar is dissolved. Then simmer for about 2 minutes. Press the mixture through a sieve into a clean bowl.
Add the gelatine leaves which have been squeezed out. Stir until dissolved. Set aside until cool and starting to thicken. Fold in the extra berries
Pour into a 1-litre mould. Place in the fridge to set.
MINT JELLY: Put the sugar and water into a saucepan and bring to the boil. Simmer for 2-3 minutes. Add the mint, remove from the heat and set aside to infuse for 10-15 minutes. Strain through a sieve into a clean saucepan. Soak the gelatine in cold water, then squeeze out and add to the mint mixture. Warm slightly to dissolve the gelatine. Cool completely. When the raspberry layer has set, pour the mint layer on top. Return to the fridge to set. Turn out on to a serving plate and serve with pouring cream if desired.
RAINBOW JELLIES
Makes 10
1x397g can condensed milk
450ml boiling water
50ml gelatine
3 packets of jelly powder in different colours
900ml boiling water
Combine the condensed milk with 225ml of the boiling water.
Dissolve 20ml of the gelatine in the remaining 225ml of boiling water. Add this to the condensed milk and mix well.
Put the jellies into three bowls. Add 10ml of gelatine to each bowl. Dissolve each jelly in 300ml of boiling water.
Divide one colour jelly among 10 moulds and place in the freezer to set.
Add a layer of the condensed milk mixture and return to the freezer to set. Keep layering with a different colour jelly, alternating with a condensed milk layer.
After adding the final layer, place in the fridge until required.
Turn out the moulds on to a serving plate.
* This can be layered in a large square container and cut into squares to serve.
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am-12.30pm weekdays, or e-mail Janice at [email protected]
* See www.angeladay.co.za
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