Whipped Jelly
This is obviously the simplest and cheapest.
Dissolve 1 packet of jelly crystals (any flavour) in
1 cup of boiling water.
Add 1/4 to 1/2 teaspoon of citric acid.
How much depends on how sweet the jelly is to start with
and your family’s taste.
New Zealand jellies are so sweet I normally add the
full half teaspoon.
It’s important that the gelatine be completely dissolved and
I use my microwave to help or I would be stirring with a fork
for what seems like forever. Cool the jelly and refrigerate until
it’s half set,
then beat it until the mixture is thick and creamy.
Melrose Cream
Make a custard sauce with one cup of milk and
1 rounded tablespoon of custard powder.
Leave it to cool with cling wrap covering the surface
to stop it forming a skin. Make up a jelly as above
and when it and the custard are cool mix them thoroughly together.
Leave in refrigerator a few hours to set before serving.
Because milk neutralises acid I find I need a little more citric acid
in this recipe. Any colour jelly except purple can be used for
this recipe.
Whipped Melrose Cream
Make up jelly and custard sauce as for Melrose Cream above.
When cool place both in refrigerator until jelly is starting to set.
Whip it until thick and creamy, add the custard and whip again.
Leave in refrigerator to set for a few hours before serving.
Jellied Yoghurt
Same procedure as for Whipped Melrose Cream using
1 cup of plain, unsweetened yoghurt (preferably home-made)
instead of custard sauce. If the yoghurt is really sour (mine is)
the citric acid should be omitted. Flavoured yoghurts that match
the flavour of the jelly can also be used, of course.
Pineapple Bavarian Cream
This is the richest and most luxurious jelly dessert.
Dissolve 1 packet of jelly crystals (preferably pineapple
flavour if you can get it; it no longer seems to be available
in New Zealand)
in 1 cup of unsweetened pineapple juice from a can of crushed
pineapple with a teaspoon of lemon juice or 1/4 to 1/2 teaspoon
of citric acid.
Reserve the pineapple. When the jelly is half-set beat it until it
goes thick and creamy and fold in 1 cup of whipped,
unsweetened cream. Pour into a bowl and spread the
pineapple on top (or fold the pineapple into the mixture if
you prefer).
Set for several hours in the refrigerator before serving.
If pineapple flavour is not available lemon is fine.
For New Zealanders, try Gregg’s Luscious Passionfruit.
Any Flavour Bavarian Cream
Dissolve 1 packet of jelly crystals with 1/4 to 1/2 teaspoon of
citric acid in 1 cup of boiling water. When partially set beat
until thick and creamy and fold in 1 cup of whipped,
unsweetened cream. Leave to set for several hours
before serving.
Use a 250 ml measuring cup for these recipes.
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