Carrot blueberry with sour and double cream orange blueberry jelly

Google: “Chinese New Year, also known as the Lunar New Year, is the festival that celebrates the beginning of a new year on the traditional lunisolar and solar Chinese calendar. Celebrations to lead out the old year and bring forth the luck and prosperity of the new one, thus, often include firecrackers, fireworks, and red clothes and decorations.”

“Young people are given money in the red envelopes” and if you are 60 years old and still single, you can get red packet ang pow. In addition, Chinese New Year is a time to feast and to visit family members with many traditions: some significance. Giving our home a good cleaning, prevent covid entering as well as bad luck and putting the past behind and starting the year of Tiger with a clean slate; the Tiger will fight the covid with it fierce roar.

For Chinese New Year, here’s another creative healthy bright dessert using seasonal fruit blueberries, orange jelly aeroplane, gelatine powder and gelatine sheets on sale. My dessert is orangy red, cooling, beautiful and delicious to end the dinner with family. This can be Valentine’s Day dessert if your loved one love jelly and it’s a great for summer heat. Let’s cook!!!!


Carrot blueberry jelly

6-7 carrots, stems removed
75 g blueberries
30 g granulated sugar
100 ml orange juice
2 gelatine sheets
2-4 Tsp gelatine powder
3 Tbs water
water, for gelatine
oil, grease jelly mould

Sour and double cream orange blueberry jelly

1 packet Aeroplane orange about 85 g
300 g sour cream
300 g double cream
250 ml hot boiling water
200 ml cold water, divide
75 g blueberries
3 sheets gelatine
1 Tbs orange juice
3 Tsp gelatine powder
90 g granulated sugar
water for gelatine sheets


Grease jelly mould with oil. In a small bowl add some water and add in gelatine sheets soak for about 5 minutes. Place carrots in a juicer blender to get about 1 3/4 c carrot juice, strained over a sieve into a jar. Then pour into a pot add orange juice and sugar bring to simmer until sugar dissolves and stirring often. Then squeeze gelatine sheet well to remove excess water and put into carrot mixture. Stir to mix well and let cool. Meantime, mix 3 Tbs water 2 Tsp gelatine powder.

At this stage carrot mixture should start to thicken, if not add gelatine powder with water in and stir again to mix well. Let it sit further to see if it had thickened slightly. Then pour into jelly mould and scatter blueberries around. Put in fridge overnight to set.

The next day

Put kettle on and when water is boiled pour 250 ml hot boiling water into a bowl and add orange jelly powder in, stir until dissolved. Then add 100 ml cold water and stir again and set to cool slightly. Meantime, add 100 ml cold water and 1 Tsp gelatine in a jug, stir well to combined.

Put gelatine sheet in some water soak for about 5 minutes. Then heat sour and double cream with sugar until simmer in pot and sugar dissolved. Then squeeze gelatine sheet well to remove excess water and put into the sour and double cream mixture, stir to mix well. Next pour into a large bowl and add 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 gelatine powder, stir to mix. Then pour into sour cream mixture, stir again to mixed well. Let it cool for about 5 minutes.

When jelly has cool down, pour on top of the thickened carrot blueberry jelly in the mould. Then scatter 75 g blueberries over the jelly. Place in the fridge for 8 hours or overnight until the jelly is set. Serve on its own or with dessert wine. Enjoy!!!!

Note: You can use any vegetables juice, I couldn’t get beetroots, so I use carrot close to being red for Chinese New Year. You can use condensed milk or custard or thickened cream instead of double cream. You can add in strawberries or other fruits of your choice.