Felt like having jelly, glad that I still have 2 packets of Aeroplane orange jelly and some leftover white chocolate chips and colourful sprinkles. This time I am using my cocktail glasses.
Google: “Jelly is a clear or translucent preserve made from fruit juice, sugar, and pectin, giving it a smooth texture that holds its shape. Unlike jam, it lacks fruit pulp and can be made from various juices. Gelatin-based jelly provides protein, amino acids, and minerals that support skin, joint, and gut health, enhance skin hydration, increase collagen production, and may aid in weight management.”
“White chocolate chips are sweet, creamy morsels made from cocoa butter, sugar, and milk solids, but lack cocoa solids. While they contain beneficial antioxidants and calcium, their high sugar and fat content necessitates moderation to avoid health issues such as weight gain and increased blood sugar. Additionally, they may boost mood and energy due to small amounts of caffeine and theobromine, but individuals with lactose intolerance or dairy allergies should be cautious because of the milk solids present.”
Here’s my creative curbing for jelly. I enjoyed it so too my friends. It’s beautiful, creative and delicious. Le’s get jelly in cocktail glasses!!!
Ingredients
White chocolate tempering
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 white chocolate chips. 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 leave 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. 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 cocktail glasses. 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 3 strawberries on each glass in the middle. Scatter some colourful sprinkles and raspberries flavoured toppers in between the raspberries. Now unmould the leave moulds; place one leaf on each cocktail glasses. Enjoy!!!
Note: You can use dark chocolate chips if you like instead of white. Keep the remaining chocolate in an airtight container in freezer for 4-6 weeks. You can use any fruits of your choice.
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