Jelly Belly

Bored of the same old berry-fied jellies Check out some of these delicious jelly variations and give them a go in your own kitchen!

Mango jelly with white chocolate mousse

Ingredients

Gelatin, 6 leaves Fresh mango, diced, 150 gm Unsweetened mango juice, 200 ml Caster sugar, 100 gm White chocolate, roughly chopped, 75 gm Egg yolk, 1 Malibu rum, 3 tbsp Mascarpone, 125 gm Whipping cream, 200 ml

Method To make the jelly: Soak 3 of the gelatin leaves in cold water. Blend the mango flesh, juice and 80 gm of the caster sugar in a food processor until smooth. Pour into a small pan and bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. Remove from heat and add the soaked gelatine. Stir to dissolve, then pass the mixture through a fine sieve. Divide the jelly between 4 serving glasses and set the glasses at an angle by resting them in egg cartons. Carefully transfer them to the fridge and leave to set for about 4 hours or overnight.

To make the mousse: Soak the remaining 3 gelatin leaves in cold water. Gently heat the chocolate with 3 tbsp of water in a microwave until the chocolate has just melted. Squeeze any excess water from the softened gelatine and add to the chocolate mix, stirring until smooth. In a small pan, gently heat the remaining 20 gm of caster sugar, the egg yolk and the Malibu rum. Stir until the sugar dissolves and remove from heat. While still warm, add the mascarpone and combine with the chocolate mixture. Whip the cream to soft peaks and fold into the mousse. Gently pour the mousse into the mango jelly jars and leave to set for 1 hour. Serve immediately. Recipe courtesy chef Rahis Khan, The Meropolitan Hotel & Spa

Mint apple jelly Ingredients Apple juice, 1 litre Powdered fruit pectin, 100 gm Peppermint extract, 1/2 tsp Sugar, 5 1/2 cups

Method Combine juice and pectin in large saucepan. Bring to a boil. Add sugar and stir until dissolved. Boil for 2 minutes. Remove from heat. Pour into sterile jars, leaving some space. Refrigerate for 2 hours. Serve cold. Recipe courtesy chef Stephen, Storm Bar and Grill, East of Kailash

Coconut jelly with pandana Ingredients For the coconut jelly layer: Clear agar-agar, 30 gm Water, 1 cup Sugar, 1/2 cup Canned coconut milk, 2 cups

For the pandana layer: Green agar-agar, 30 gm Water, 2 cups Coconut water, 1 cup Sugar, 1/2 cup Pandana extract, 1/2 cup Water chestnuts, 1/2 cup Candied fruits, chopped, 1/4 cup

Method For the coconut jelly layer: In a bowl, combine clear agar-agar bars and water. Soak for about 30 minutes. Bring to a boil over medium heat in a pot, stirring regularly until agar-agar melts. Add sugar and stir until dissolved. Add coconut milk and continue to cook for about 10-15 minutes. Remove from heat and pour into a mould or baking dish.

For the pandana layer: In a bowl, combine green agar-agar bars, water and coconut water. Soak for about 30 minutes. Bring to a boil over medium heat in a pot, stirring regularly until agar-agar melts. Add sugar and stir until dissolved. Add pandana extract, water chestnuts and candied fruits, and stir to combine. Continue to cook for about 10-15 minutes. Remove from heat and pour over the coconut layer once the latter is firm to touch. Allow to cool and set completely. Remove from mould, cut into the desired shape and serve. Recipe courtesy chef Prem K Pogakula, The Imperial

Mojito jelly Ingredients Lemon, large, 1 Mint, 10 gm Brown Sugar, 10 gm Gelatin, 2 leaves Vodka, 4 ml Chocolate chips, 2 gm

Method Cut the lemon in half and squeeze out the juice. Add gelatin to a cup of boiling water. Add the vodka, lemon juice, mint and brown sugar, and stir well. Chill for 2 hours and serve, garnished with lemon wedges and chocolate chips. Recipe courtesy chef Rohit Anand, HO Diner, Cyber Hub

Sangria jelly Ingredients Burgundy wine, 1 1/2 cups Lemon juice, 2 tbsp Orange juice, 1/4 cup Orange liqueur, 2 tbsp Sugar, 3 cups Liquid pectin, 1 pouch

Method Combine the wine, juices, sugar and liqueur in a bowl on a double boiler. Stir until the sugar is dissolved. Remove from heat. At once, stir in liquid pectin and mix well. Skim off foam. Pour into jars leaving some space at the top. Lid each jar. Water bath all the jars for 5 minutes and serve immediately. Recipe courtesy chef Stephen Gomes, L’Adresse Kitchen and Bar