Port wine creamy jelly

Felt like having jelly and my cream cheese will expire in three days’ time. I don’t like to waste food, I decided to add in and make it creamy jelly. I am challenging my creative skill by adding salad cream too.

I know it sound weird but I believe it I never try and explore the combination I never know if the taste will be good. Be courageous like me, I tried adding mayonnaise in my cake, as well as tahini. Hmm!!! Why not I add salad cream?

I am glad I did try it. I am happy with the taste: great and am deciding to share this post. It’s also testing your patience when you are craving for it. Let’s explore the taste and see for yourself.


250 g cream cheese, softened
3 packets each 85 g aeroplane port wine jelly
3 c hot boiling water
170 g salad cream
oil for greasing jelly mould


 Grease jelly mould with oil, and set aside. Beat cream cheese and the powdered port wine jelly in a large metal bowl and on medium speed until well combined about 5-8 minutes. Then pour in hot boiling water into the cream cheese mixture. Using a big metal spoon to stir until the jelly powder dissolved and cream cheese had melted.

Let it cool for about 10 minutes in a basket of cool water, making sure no water gets in. Once it had cool down place the cream cheese mixture in fridge to chill for 2-3 hours, stirring often until the consistency has thickened. The mixture is ready when you see a ring starts to form along the edges of the bowl.

Bring out from fridge and add in salad cream, gives a couple of stir until salad cream has incorporated into the cream cheese mixture. Now spoon the jelly salad mixture in. To smooth the top, use a spatula. Then put back in fridge and chill overnight.

The next day, remove the jelly mould from fridge and the cover. Place a plate over the top of the mould, flip over, remove the inner mould. Let the creamy jelly drop down to plate. Serve immediately with a cup of coffee, tea or a small glass of port. Enjoy the weird combination and see for yourself the flavour of the jelly.

Note: You can use mayonnaise instead of salad cream. You can add fruits of your choice, but make sure it’s not sticking out, use spatula gently pushing it in before you put in fridge to chill overnight. You can use any jelly flavour you like.