quare pan generously with butter; line bottom with parchment paper.
o a boil. Stir the gelatin into the hot liquid until
For the strawberry jelly, place 125ml water in
n a small bowl with the agar/gelatin and microwave until dissolved
nilla extract in medium bowl with electric mixer until soft peaks
astry and cover the rest with a damp cloth to keep
Put the jelly, sugar, peel and boiling water into a saucepan.
Stir over low heat until jelly and sugar dissolve.
Bring mixture to a boil, then remove from heat and add gelatin, stir until fully dissolved.
Strain the mix and add claret and brandy.
Rinse 3-4 cup jelly mold with cold water, then pour the mix into the mold and refridgerate until \"set\"; about 4 hours.
Flip out of the mold and serve.
sprinkle in the gelatin powder. Whisk until dissolved with a fork.
ream in small bowl; sprinkle with gelatin. Let stand 5 minutes for
In a saucepan, soften gelatin in grape juice and lemon juice. Bring to a rolling boil, dissolving gelatin; boil for 1 minute. Remove from heat.
Stir in liquid sweetener.
Pour into hot, sterilized jars.
Seal; store in refrigerator.
Makes 1 1/2 pints.
nd line a baking tray with parchment paper. Whisk egg whites
Whip cream cheese until smooth; add jelly mix. Soften gelatin in 1/4 cup cold milk; add 1/2 cup boiling milk to gelatin. Stir until dissolved, then add to cream cheese and pour into oiled 3 1/2-cup mold. Chill.
Place eight 3/4-cup ramekins on a tray. Place gelatin mix in a medium heatproof bowl. Add 2 cups boiling water; stir to dissolve. Add 2 cups cold water. Cool to room temperature.
Divide melon equally among prepared ramekins. Top with gelatin mixture. Refrigerate for 2-3 hours or until set.
To unmold, briefly dip each ramekin in warm water. Turn out gelatin onto serving plates. Serve with ice cream.
Combine red pepper jelly and 1 tbsp of the
ave a two quart pitcher with a handle and a pour
Prepare gelatin in large bowl according to packet directions. Refrigerate until set.
Place strawberries in bottom of tall glasses. Half-fill each glass with gelatin. Chill until firm.
To serve, top with a scoop of ice cream and sprinkles.
Pour margarita mix into medium saucepan and sprinkle with gelatin. Let sit until gelatin dissolves.
Add powdered pectin and heat to boiling, stirring constantly.
Stir in sugar and bring to a rolling boil for two minutes.
Remove from heat and stir in liquid pectin, lime juice and sea salt.
Pour into hot, sterilized jars and process in a boiling water bath for 15 minutes.
small bowl, sprinkle the gelatin over it and stir. Let
Stir in red currant jelly, season with more salt and pepper, and
Combine pink lemonade jelly crystals with 1 cup of boiling water and stir in a jug until jelly crystals dissolve. Cool until room temperature. Stir in half the lemonade. Divide evenly among 8 cups. Refrigerate until jelly sets.
Repeat with lime jelly and remaining lemonade. Divide evenly among 8 cups over pink lemonade. refrigerate until jelly sets.
Beat cream and a drop of food colouring with electric mixer until firm peaks form. Serve over all the set jelly and add a strawberry and jelly crystals to every cup.