Recipe: Frozen berry jelly with shimmery chantilly
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
A carefully curated playlist can make or break a party, and here we have for you the playlist to end all festive playlists. Our wibbly wobbly jelly is the ideal alternative to the dense, fruit loaded mince pies and puddings that the silly season brings. And with the music in mind, it’s just light enough to not weigh down those dancing shoes. Served with a dusting of edible glitter, for extra glamour.
Frozen berry jelly with shimmery chantilly
Place the berries, water and caster sugar in a large saucepan. Pop the lid on top and bring to a simmer. Simmer for 15 -20 minutes.
Soak the gelatin leaves in cold water. Take the liquid off the hob and strain through a fine sieve into a large bowl.
Let it cool down a little (you don’t want the liquid too hot or the gelatin won’t set, too cool and it won’t dissolve), then stir in the gelatin.
Stir to dissolve then pour into the jelly mould. Leave to set in the fridge.
When the jelly is set and you are ready to serve, whip the cream with the icing sugar to soft peaks. Divide the jelly between bowls or glasses and top with a dusting of the glitter.
Place the berries, water and caster sugar in a large saucepan. Pop the lid on top and bring to a simmer. Simmer for 15 -20 minutes.
Soak the gelatin leaves in cold water. Take the liquid off the hob and strain through a fine sieve into a large bowl.
Let it cool down a little (you don’t want the liquid too hot or the gelatin won’t set, too cool and it won’t dissolve), then stir in the gelatin.
Stir to dissolve then pour into the jelly mould. Leave to set in the fridge.
When the jelly is set and you are ready to serve, whip the cream with the icing sugar to soft peaks. Divide the jelly between bowls or glasses and top with a dusting of the glitter.
A carefully curated playlist can make or break a party, and here we have for you the playlist to end all festive playlists. Our wibbly wobbly jelly is the ideal alternative to the dense, fruit loaded mince pies and puddings that the silly season brings. And with the music in mind, it’s just light enough to not weigh down those dancing shoes. Served with a dusting of edible glitter, for extra glamour.
Frozen berry jelly with shimmery chantilly
Place the berries, water and caster sugar in a large saucepan. Pop the lid on top and bring to a simmer. Simmer for 15 -20 minutes.
Soak the gelatin leaves in cold water. Take the liquid off the hob and strain through a fine sieve into a large bowl.
Let it cool down a little (you don’t want the liquid too hot or the gelatin won’t set, too cool and it won’t dissolve), then stir in the gelatin.
Stir to dissolve then pour into the jelly mould. Leave to set in the fridge.
When the jelly is set and you are ready to serve, whip the cream with the icing sugar to soft peaks. Divide the jelly between bowls or glasses and top with a dusting of the glitter.
re: Frozen berry jelly with shimmery Chantilly
Since it is difficult to find gelatin leaves in the States I found that by substituting two (2) envelopes of unflavored gelatin worked very well. Follow all the instructions, including blooming the gelatin in water and you will be in for a treat!
Thanks for the tip, Randy!