I thought of doing panna cotta with apricots my friend gave me. Went to get nectarines for garnishing, and gelatine sheets to make panna cotta but couldn’t find it. So, I got the powder instead. As I were walking toward the cashier, I saw that Aeroplane jelly is on sale so bought some different flavours about 20 packets.
Could not resist using aeroplane jelly, change to making jelly instead. I rather have jelly than panna cotta. Guess they are similar dessert, wobbly and serve with fruits. This is another recipe that test your patience to wait for it to set overnight. Are you patience enough to wait like me for a dessert that need to be set?
Then this is the dessert you will be making frequently with different flavoured jelly and different fruits. You can use any fruit juice instead of just orange juice to make the aeroplane jelly flavour. I am going to use sour and thickened cream. I also found a stack of six different design/pattern moulds. I am going to try it out. Glad it turned out perfectly good and it did come out of the mould beautifully. Let’s cook!!!
Ingredients
1 packet Aeroplane orange jelly about 85 g
300 g sour cream
300 g thickened cream
250 ml hot boiling water
200 ml cold water, divide
2 gelatine sheets
1 Tbs orange juice
1 Tsp gelatine powder, plus extra if not set
90 g granulated sugar
water for gelatine powder
oil, grease moulds
Garnish
apricots
nectarines
Method
Put kettle on and when water is boiled pour 250 ml hot boiling water into a bowl and add Aeroplane orange jelly powder in, stir until dissolved. Then add 100 ml cold water and stir again and set to cool slightly. Meantime mix 100 ml cold water, 1 Tbs orange juice and 1 Tsp gelatine in a jug. Pour into the Aeroplane orange jelly stir well to combined.
Put gelatine sheet in ice cold water soak for about 5 minutes. Then heat sour and thickened cream with sugar until simmer in pot and sugar dissolved about 3-5 minutes. Then squeeze gelatine sheets well to remove excess water and put into the sour and thickened cream mixture, stir to mix well. Next pour into a large bowl and add Aeroplane orange jelly mixture, stir to mix well. Set aside to cool for about 5 minutes.
If mixture still not thickened up, using some water from the gelatine sheet, add 1 Tsp more gelatine powder, stir to mix. Then pour into orange sour cream mixture, stir again to mixed well. Let it cool for about 5 minutes. Grease the moulds with oil.
When jelly had cool slightly, pour into the greased different design/pattern moulds. Place in the fridge for 8 hours or overnight until the jelly is set. Just before serving, unmould each into a plate; then add sliced of apricots and nectarines around the jelly.
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