Posted in Fruits, Jellies

Champagne Jelly with Mandarin Orange

Recipe from i-weekly
Ingredients
250ml champagne / sparkling white wine
15g castor sugar
3 pc gold gelatin sheet
1 mandarin orange, segmented
 
Method
Soak the gelatin sheets in ice water for about 5 minutes till they soften.
Divide the mandarin orange segment evenly into 2 wine glasses.
 
Boil champagne and sugar in a pan, until the sugar dissolved.
Squeeze out excess water from the softened gelatin sheets and stir into the champagne mixture.
 
Slowly pour the champagne mixture into the wine glasses, ensuring that the mandarin orange segments stay at the bottom of the wine glass.
 
Place them inside the fridge for 2 hours or until jelly is set.
 
Makes 2 glasses.
 
Will SHE make it again?
 
Posted in Jellies

Honey Chamomile Green Tea Konnyaku Jelly

Ingredients
nata de coco
125g konnyaku premix
630ml honey chamomile green tea
 
Method
Place nata de coco into mould and set aside
Pour and stir 125g of konnyaku premix gradually into 630ml of honey chamomile green tea until it boils.
Remove from stove, stir till bubbles dissipate.
Pour into mould and chill.
 
Makes 14 fishes
 
Will SHE make it again?
YES
Posted in Fruits, Jellies

Gold Kiwi with Oolong Jelly and wolfberries

oolong jelly

Recipe  adapted from ieatishootipost
 
Ingredients
1 gold Kiwifruit
75mg Konnyaku powder
375ml Oolong Tea (I used pokka)
1/4 Cup wolfberries
1 Cup sugar
1/2 Cup water 
 
Method
Mix Konnyaku powder with Oolong Tea and bring to boil.
Pour into mould and set in the fridge.
Dissolve sugar in water and add wolfberries and bring to boil. Simmer for half an hour till wolfberries are soft and plump and chill in the fridge.
To serve, shave or crush ice, top with cubed Oolong Konnyaku and Kiwifruit. Add wolfberries and syrup to taste.
 
Serves 2
 
Will SHE make it again?
YES
Posted in Jellies

Champagne Jelly

 
Recipe adapted from Leanne Beck
 
Ingredients
1 bottle (1.5L) champagne
35g castor sugar
8 leaves of gold gelatine leaves
2 punnets of strawberries
 
Method
Soak the gelatine in cold water for 5 minutes or until softened.
Pour champagne and sugar into a saucepan and bring to a boil.
Boil for a few minutes to boil off some of the alcohol.
Remove from heat and allow to cool slightly.
Drain gelatin and squeeze out excess water, add to saucepan and stir until gelatine dissolves.
Cool to room temperature.
Pour jelly into the trifle bowl and strawberries.
Refrigerate until set.
 
Will THEY make it again?
maybe. since HE prefers konnyaku jelly
Posted in Fruits, Jellies

Peach Konnyaku Jelly

Recipe
Ingredients
15g konnyaku jelly powder
700ml sugar syrup (made using diluting syrup found in canned peaches with water)
Canned peaches, quartered
 
Method
Mix jelly powder with sugar syrup.
Stir till dissolved and boil.
Pour the solution into jelly mould lined with canned peaches
 
Will SHE make it again?
YES
Posted in Japanese, Jellies

Brown Sugar Umeshu Konnyaku Jelly

 
 
Recipe 
Ingredients
15g konnyaku jelly powder
200g sugar or according to taste
700ml water
brown sugar umeshu
 
Method
Mix well jelly powder with sugar.
Pour the mixture into water.
Stir till dissolved and boil.
Flavour with umeshu.
Pour the solution into jelly mould.
 
Will THEY make it again?
YES but THEY would prefer umeshu jelly.