Jelly Desserts

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.

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.

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.

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.

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.