NZ Forest Native Birds

Jelly Desserts

With a packet or two of jelly crystals you can make summer desserts that are both simple and stunning enough to serve to guests. Great for barbecues too! Also good for children to make once they are old enough to be able to safely handle boiling water. Use a 250 ml measuring cup for these recipes.

Whipped Jelly

This is obviously the simplest and cheapest. Dissolve 1 packet of jelly crystals (any flavour) in 1 cup of boiling water. Add 1/4 to 1/2 teaspoon of citric acid. How much depends on how sweet the jelly is to start with and your family’s taste. New Zealand jellies are so sweet I normally add the full half teaspoon. It’s important that the gelatine be completely dissolved and until my microwave broke down I used it to help or I would have been stirring with a fork for what seems like forever. Impatience caused by lack of time usually has me stirring it over a low flame in a saucepan these days. Cool the jelly and refrigerate until it’s half set, then beat it until the mixture is thick and creamy.

Melrose Cream

Make a custard sauce with one cup of milk and 1 rounded tablespoon of custard powder. Leave it to cool with cling wrap covering the surface to stop it forming a skin. Make up a jelly as above and when it and the custard are cool mix them thoroughly together. Leave in refrigerator a few hours to set before serving. Because milk neutralises acid I find I need a little more citric acid in this recipe. Any colour jelly except purple can be used for this recipe.

Whipped Melrose Cream

Make up jelly and custard sauce as for Melrose Cream above. When cool place both in refrigerator until jelly is starting to set. Whip it until thick and creamy, add the custard and whip again. Leave in refrigerator to set for a few hours before serving.

Jellied Yoghurt

Same procedure as for Whipped Melrose Cream using 1 cup of plain, unsweetened yoghurt (preferably home-made) instead of custard sauce. If the yoghurt is really sour (mine is) the citric acid should be omitted. Flavoured yoghurts that match the flavour of the jelly can also be used, of course.

Pineapple Bavarian Cream

This is the richest and most luxurious jelly dessert. Dissolve 1 packet of jelly crystals (preferably pineapple flavour if you can get it; it no longer seems to be available in New Zealand) in 1 cup of unsweetened pineapple juice from a can of crushed pineapple with a teaspoon of lemon juice or ¼ to ½ teaspoon of citric acid. Reserve the pineapple. When the jelly is half-set beat it until it goes thick and creamy and fold in 1 cup of whipped, unsweetened cream. Pour into a bowl and spread the pineapple on top (or fold the pineapple into the mixture if you prefer). Set for several hours in the refrigerator before serving. If pineapple flavour is not available lemon is fine. For New Zealanders, try Gregg’s Luscious Passionfruit.

Any Flavour Bavarian Cream

Dissolve 1 packet of jelly crystals with ¼ to ½ teaspoon of citric acid in 1 cup of boiling water. When partially set beat until thick and creamy and fold in 1 cup of whipped, unsweetened cream. Leave to set for several hours before serving.

I have a few more ideas to try out and if I consider them successful I will post them here.

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