As we moved into Winter, it’s time again to clear the pantry, cupboard, closet and anything that is not suitable for Winter month. Found these aeroplane jelly that had expired a few months. I don’t like wasting food. I still going to use it.
To gives it a chance to be eaten and for my joy of savouring the jelly, I had made some chocolate and also using the mould for one last time before storing it in a box. With a bit leftover colourful sprinkle, I decided to add in for presentation.
I keep forgetting to grease the moulds. Thanks to God, I managed to get 4 Chinese gold bars moulds out of the mould. The other 8 didn’t come out, I eat from the moulds. I have enough jelly to put in my little glass and jelly design cups. Using the plate from a very good friend. This is simple weekend creation that is not wasted, edible, colourful and delicious. Let’s make jelly!!!
Ingredients
Dark and white chocolate
150 g dark chocolate
1 Tsp oil
150 g white chocolate
1 Tsp oil
Aeroplane orange jelly
2 packets aeroplane orange jelly
500 ml hot boiling water
400 ml water
Garnish
raspberries
raspberry flavoured toppers
colourful sprinkles
Method
Do the chocolates one day in advance
Double boiler: Place some water in pot and metal bowl with dark chocolate. Make sure bowl sit perfectly, no steam can escape. Stir from centre out until completely melted. Then add oil and give a stir. Set to cool slightly before spooning onto the varies Easter egg moulds. Place in freezer 4 hours to set or overnight.
Using the same pot check enough water, another metal bowl with white chocolate. Make sure bowl sit perfectly, no steam can escape. Stir from centre out until completely melted. Then add oil and give a stir. Set to cool slightly before spooning onto the varies moulds. Place in freezer 4 hours to set or overnight. To remove from mould after 4 hours, thawed about 10-15 minutes. Then place in airtight container and place back in freezer until needed.
The following day
Put the kettle on. Remember to greased the moulds. Empty the 2 packets jelly into a big metal bowl, once hot water boiled. Pour into measuring jug. Then pour into the jelly bowl. Stirs until jelly powder dissolves about 2-4 minutes.
Next fill the measuring jug with water and pour into the jelly mixture. Stirs a couples of times to make sure everything is mixed well. Let it stand for 5 minutes before spooning onto greased jelly Chinese gold bar shapes moulds. With remaining, spoon onto glasses or jelly design cups. Place into fridge to set about 4-6 hours or overnight.
Before serving, thawed the chocolate from freezer for about 10 minutes to easy unmould it. Then place back in a container and in freezer. Unmould the Chinese gold bars moulds onto the four corners of plate and sprinkles some colourful sprinkles on top, place the glass jelly in the middle followed by 2 egg shaped chocolates opposite each other’s, 4 raspberries the same opposite each other’s in North, South, East and West. On the glass jelly place 3 raspberries, raspberry flavoured toppers and colourful sprinkles. Enjoy!!!!
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