Is there anything more beautiful than a jelly? I used to be (still am a bit) fascintaed by them. How did those pieces of fruit become suspended in the slippery, wobbly, fire-engine red jelly cups that only ever appeared at kids birthday parties? Magic.
Believe it or not, I’ve only made one jelly before today (Aeroplane Jelly doesn’t count) and to be honest, the Summer fruit, elderflower and Prosecco jelly, was a bit of a dissapointment. Alcohol will affect how much gelatine you need to use, and I fear I got too greedy – wanting more bubbles – and used too much and then too little. It worked but was a bit sloppy on the edges and not the glorious transparent castle of bubbles and berries I had envisaged.
So when I saw this Lychee, rosé and ginger cream layered jelly on the cover of Feast magazine, looking impossibly beautiful, I just had to *attempt to* make it for our Boxing Day table. You could use any fruits of your choice – what’s in-season or canned in the cupboard – anything would look lovely hovering in rose.
It was a little more laborious than planned with three different layers. But it was a labour of love. I so wanted this one to work… and it did. Very (jelly) proud.
Lychee, rose and ginger cream layered jelly (Feast magazine)
Serves: 10; Prep time: 1 hour: Cool time: 8 hours
150g caster sugar
Edible gold leaf to decorate (optional)
5g titanium-strength gelatine leaf
80 ml (1/3 cup) lychee juice, strained
2 1/2 tsp lemon juice
1 Tbsp passion fruit pearls or passion fruit pulp
Rose and orange-blossom water layer:
2 (10g) titanium-strength gelatine leaves
200ml sparkling rosé
3 tsp orange-blossom water
9 canned lychees
Ginger cream layer:
7 (35g) titanium-strength gelatine leaves
300g caster sugar
15cm piece ginger, peeled, sliced
350g plain yoghurt
300ml thickened cream, lightly whipped
* You will need a 2.5L jelly mould or kugelhopf tin
* Titanium-strength gelatine weights 5g per leaf. You can substitute bronze (1.5g per leaf) or silver (2g per leaf) gelatine leaves as long as the final weight matches the recipe
– To make sugar syrup, dissolve sugar in 150ml water in a pan over high heat. Bring to boil, then reduce heat to medium and cook for 5 minutes. Remove from heat and cool
– To make lychee layer, soften gelatine in cold water for 10 minutes. Warm 80ml of sugar syrup in small saucepan over high heat. squeeze gelatine leaf and dissolve in syrup.
– Combine lychee juice and lemon juice in a small bowl. Stir gelatine mixture into lychee mixture and pour into wet jelly mould. Refrigerate for 10 minutes or until just starting to set. Lightly push passion fruit pearls into jelly, then return jelly to fridge for a further 20 minutes or until set
– meanwhile, to make the rosé layer, soften gelatine in cold water for 10 ,minutes. warm 60ml sugar syrup in a small saucepan over high heat. Squeeze gelatine and dissolve in syrup. Stir gelatine mixture into rosé with orange-blossom water and cool to room temperature, allowing bubbles to subside; jelly must not be warm or it will melt the bottom layer. Arrange lychees over lychee jelly, the pour over rosé mixture and refrigerate for 1 hour or unit set
– to make ginger cream layer, dissolve sugar in 300ml water in a pan over high heat. Add ginger and bring to boil. Reduce heat to medium and cook for 5 minutes. Remove from heat and stand for 10 minutes allowing flavours to infuse. Strain, discarding ginger
– Meanwhile, soften gelatine in cold water for 10 minutes. Squeeze gelatine leaves and add to warm ginger syrup, stirring to dissolve. Whisk yoghurt and cream in a bowl until combined. Gradually stir in gelatine mixture until combined. Pour over set rosé layer and refrigerate for 8 hours on until jelly is set
– Dip mould into hot water before inverting. Decorate with gold leaf if desired, to serve