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Thursday, 10 January 2013

Let it roll . . .

I love this jelly mould and Ann has found me many suitable recipes to experiment with, Anne.
Pineapple Milk Jelly
Ingredients:1 packet pineapple flavoured jelly, ½ cup boiling water, ¾ cup milk (or according to quantity of liquid specified on packet instructions).
Method: Dissolve the jelly in the water. Cool slightly and then whisk in the cold milk. Pour into a mould and allow to set. Turn out to serve.  You could garnish the plate with halved pineapple rings and fresh mint leaves.

I snuck this Marshmallow Jelly into Elsa’s Mozambiquan feast – it couldn’t compete with her fantastic Pudim Laranja.
Marshmallow Jelly
Ingredients: 1 pineapple flavoured jelly, ½ cup cut up marshmallows, ½ cup canned pineapple pieces, cut in half.                                                                                                                                                                  
Method: Make up jelly according to packet instructions (you could substitute some strained pineapple syrup from the can for an equal quantity of water). Allow to cool but not set. Add pineapple and marshmallows. Pour into rinsed mould. Turn out when set.                                                                                                                                                                

Originally the filling for a cheese cake I adapted this recipe for the mould.
Tropical Pineapple Cheese


440g can Golden Circle Crushed Pineapple, 1 packet pineapple jelly crystals, 250g Philadelphia Cream Cheese

Drain the fruit. Reserve the syrup and make up to 1 ½ cups with water. Heat. Add pineapple jelly crystals and dissolve. Beat the cream cheese til smooth and gradually blend in partially set jelly. Stir in some of the crushed pineapple and mix well. Serve garnished with more pineapple and whipped cream.

Note: This beautiful Queensland souvenir tablecloth was brought back as a Queensland souvenir by my good friend Sue, thanks, I love it!
Jelly Whip is very fluffy and light, easy to eat!

Jelly Whip
440g can Golden Circle Pineapple Pieces or Fruit Salad, 1 packet pineapple jelly crystals, 1 cup boiling water, 1 cup chilled Carnation Evaporated Milk.
Dissolve jelly crystals in boiling water, cool until the consistency of unbeaten egg whites. Whip chilled Carnation Milk until thick, add jelly mixture and continue whipping until thick. Stir in the fruit. Set In refrigerator. Decorate as desired.

1 comment:

  1. I'm so jealous of your jelly mould! It is gorgeous. Jelly Whip is delicious, isn't it? - though I once made the error of absentmindedly throwing the crushed pineapple into the kitchenaid while the beater was still going. Pineapple on the ceiling...

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