Tag Archives: gelatine

Champagne and Raspberry Jelly (Shots)

15 Sep

CRJ Final shot 4So there comes a time in your life when you realise that no matter how much you want to deny it, you are too old for vodka jelly shots . . . and well, they’re just not quite appropriate to take in to work.  Which really sucks because they would liven up Monday meetings no end.  BUT thankfully all hope is not lost because while vodka jelly shots are taboo, champagne jelly shots (or sparkling wine – for my more pedantic readers) is elegant, sophisticated and perfectly above board.  In fact with the glorious weather we’ve been having, they are my new favourite summer dessert.  If you decide that you are too old for shots, even champagne jelly shots, don’t despair – set the jelly in a martini glass or a posh tumbler and you had a wonderfully elegant end to a summer meal.

CRJ IngTo start take:

  • 375 ml of pink sparkling wine
  • 400 ml of water (use bottled or filter water for a clearer jelly)
  • 4-6 leaves of gelatine (4 for a soft set jelly – easier to swallow; 6 for a firmer spoon-able jelly)
  • 100 gm golden caster sugar
  • raspberries
  • mint leaves (optional – I left these out, but chop them finely and add when adding your raspberries for a delicious alternative)

This will make about 18 double shot glasses of jelly or 6-8 larger portions.

CRJ SugarPut the water in a small saucepan over a medium heat and add the sugar.  CRJ SimmerStir the mixture to dissolve the sugar and then bring the water to a boil and leave to simmer for about five minutes.

CRJ ChampersPour the champagne sparkling wine into a heat-proof bowl.

CRJ GeletinPlace the gelatine in the sparkling wine and leave to soak for about five minutes.

CJR WhiskRemove the gelatine leaves from the sparkling wine and add to the hot sugar mix in the saucepan and whisk until the gelatine has dissolved completely.

CRJ MixAdd the sugar mix to the sparkling wine and whisk to combine.  Leave to cool for about an hour.

CRJ ShotsOnce the jelly mixture is cool pour it into the molds you have set aside and place these in the fridge for about an hour until the jelly is just starting to thicken.  Place the mint and raspberries into the jelly and leave to set.  If you are doing shots I wouldn’t place more than one raspberry in the glass as it could be a choking hazard, if you’re doing them in large glasses throw in as many as you wish.  Place back in the fridge for  6-8 hours until set.

CRJ FinishedEnjoy and bottoms up!

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Vanilla Bean Marshmallows

26 Jan

m hot chocolate

So the BH and I celebrated our wedding anniversary by eating at Gordon Ramsay at Claridge’s recently.  As much as I would love to tell you that it was over-rated and expensive, I honestly can’t.  It was perfect.  Every course was balanced and tasty and I can’t tell you when last I oohed and ahhed so much, but the thing that most blew my little mind was the marshmallow that was served with the  coffee.  It was a complete revelation.  You see, up until that amazing moment, I had only ever eaten commercially produced marshmallows AND I loved them, but I don’t think I’ll ever be able to buy a marshmallow again.   Naturally, the moment I got home, I had to try making my own and luckily they turned out to be a close facsimile of the one I had, because otherwise it would have meant weekly trips to Claridge’s and a  steady financial decline for the BH and I.  I am also hugely excited about the flavour possibilities for these lovely little morsels.  I’m thinking coffee, lemon, chocolate,  raspberry, elderflower.  Oh my watch this space.

M ingTo start take:

  • 400 gms of caster sugar
  • 50 ml of golden syrup
  • two egg whites
  • 100 gms icing sugar
  • 100 gms corn flour
  • 20 gms geletine powder
  • 400 mls of cold water
  • 10 mls vanilla bean paste

M Icing SugarSift together the corn flour and the icing sugar and set aside.

M dustingLine the bottom of a glass baking dish with parchment paper and lightly oil the paper.  Then dust the bottom and sides with about an eighth of the icing sugar/corn flour mix.

M egg whiteBeat the egg whites in a heat proof bowl until stiff peaks form.  Then add half the water to a small sauce pan and sprinkle the gelatine powder on top to allow it to bloom.

M sugarAdd the remaining water to a large pot with the sugar and the golden syrup. Stir to dissolve the sugar and then turn on the heat. Without stirring bring the sugar mix to 130ºC. You will need a sugar thermometer for this.  While this is boiling away, slowly heat the gelatine mix until the gelatine has completely dissolved. When the sugar reaches 130ºC, slowly add the gelatine mix to the sugar mix.  IT WILL BUBBLE UP, so please be careful.

M beatingAdd the vanilla to the egg whites and whisk.  Then add the sugar/gelatine mix to the egg whites in a slow and steady stream while whisking.  Once it has all been incorporated, beat the mixture until thick and fluffy. This should take about ten minutes.

M spreadPour the mixture into the pre-prepared baking dish and smooth the top with an offset spatula and allow the mixture to set for at least four hours, but preferably overnight.

M dusted 2Put a generous dusting of icing sugar on the board you’re going to turn the marshmallow mix onto.

M cutCut the marshmallow into the shape you want.  Here again you can let your imagination run wide.  Heart shaped mallows for Valentines day, Gingerbread marshmallows at Christmas.  I am going to have so much fun with these 😀

m dryingDust the marshmallows liberally with the icing sugar/corn flour mix and leave to dry on a baking rack for about half an hour.  Store in an air tight container for about 3-4 days, if they last that long.

M finished

Coffee Panna Cotta

13 Oct

So after the BH’s unabashedly MANLY blog I’ve decided to blog something softer, cooler, more elegant and decidedly more feminine:  Panna Cotta!  I adore panna cotta.  It is without a doubt the perfect way to end a meal.  It’s light, but still amazingly indulgent.  It definitely has “that wow factor” and yet it couldn’t be easier to make and if you’re on a budget it will suit your pocket without saying CHEAP.   While its direct translation, cooked cream, sounds a little bland, it is amazingly versatile.  You can mix up the flavours; lemon, vanilla, coffee, rum, chocolate, honey, lemongrass, orange, lime and hazelnut, AND you can mix up the topping; dark chocolate, white chocolate, passion fruit, raspberry, blackberry, mango, pear, pomegranate, caramel, AND you can mix up the “cream” it’s made from, double cream, yogurt, buttermilk and coconut milk.  It’s actually a little dizzying, but its versatility means that you can find the perfect dessert to complement just about any meal.  It does however, need time to set overnight in the fridge.  The downside of this is that you need to be organised enough to make it in advance and it takes up precious refrigerator space.  The upside is that you have one less thing to worry about once your guests arrive.  Here’s my coffee panna cotta.

To make six Panna Cotta take:

  • 600ml of Double Cream
  • 150 ml of milk
  • 100 gm of sugar
  • 1 sachet or 2tsps of powdered geletine
  • flavouring  – in this case, a 1/4 of coffee beans, 2 tsp instant coffee and 1Tbl of vanilla extract

For Decoration take

  • 150 gm flaked almonds
  • 150gm sugar
  • dark chocolate

Add the gelatine to the milk for about five minutes to allow it to bloom.

Put the coffee beans and the cream in a pot and bring it to the boil.  Remove it from the heat and stir in the sugar and the milk and gelatine and stir until both have dissolved.  If need be put them back on a gentle heat to achieve this. Dissolve the instant coffee in the vanilla extract and add this to the cream mixture.

Strain the mixture and carefully pour into an attractive glass.   I got mine here.

Place a piece of cling film on top of the panna cotta to prevent a skin from forming.  Allow it to cool for about an hour and then place in your refrigerator to set.

To make the brittle, toast the almonds at 180° C for about 10-15 minutes.  Prepare a baking tray, by covering it in parchment paper, then in a smallish saucepan heat the sugar without stirring (swirling is okay, but DON’T stir) until it has melted and become a beautiful golden color.  Add the almonds to the caramel and pour the mix onto the parchment paper.

Leave it to set for about 15 minutes and then break it into shards. If this is made the night before, store it in an airtight container.

Once the panna cotta has set, melt the chocolate in a bowl over a pot of simmering water and then drizzle as decoratively as you wish over the top.  Pop the panna cotta back into the fridge and just before serving add a shard of almond brittle.

oh.four.one.

the port elizabeth blogger

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Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

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