A humble packet of jelly cubes can be the basis for some delicious simple puddings that are much more than the children's party version. And if you are making a jelly for children there are lots of ways you can add interest and nutrition.
Fruit, of course, is one essential - seedless grapes in green jelly is a family favourite. My mother always makes a creamy layer by keeping some dissolved jelly back, letting the rest (including fruit) set in the fridge and then mixing milk or yoghurt or cream into the remainder and pouring it carefully over. You can use milk as the cold liquid for a fully milk jelly. I used to let the jelly nearly set, say a lemon one with lemon juice added to sharpen it up, then whisk in yoghurt really fiercely so that it filled with bubbles before setting - this is a kind of poor man's/lucky children's lemon mousse.
This recipe takes a packet of jelly one step further still.
Orange Creams
Packet orange jelly
2 eggs separated
Rind of 1 orange and juice from 2
Lemon juice
2 tbs water
4 tsb cream lightly whipped
If you find you have let the jelly get too stiff before adding the cream and whites, you could, of course, melt it all and start again, but some steady whisking with a hand whisk will blend it all and give you a bubbly mixture as well. As this has eggs in it, it is really good for kids (assuming you always use free range eggs) but will also definitely pass the test for adults. One in our house ate 3 of the 4 when I made this recently!
Fruit, of course, is one essential - seedless grapes in green jelly is a family favourite. My mother always makes a creamy layer by keeping some dissolved jelly back, letting the rest (including fruit) set in the fridge and then mixing milk or yoghurt or cream into the remainder and pouring it carefully over. You can use milk as the cold liquid for a fully milk jelly. I used to let the jelly nearly set, say a lemon one with lemon juice added to sharpen it up, then whisk in yoghurt really fiercely so that it filled with bubbles before setting - this is a kind of poor man's/lucky children's lemon mousse.
This recipe takes a packet of jelly one step further still.
Orange Creams
Packet orange jelly
2 eggs separated
Rind of 1 orange and juice from 2
Lemon juice
2 tbs water
4 tsb cream lightly whipped
- Measure the orange juice and make it up to 1/4 pint with lemon juice.
- Dissolve the jelly cubes in the water in a pan.
- Take off the heat, stir it well and then beat in the 2 egg yolks with a hand whisk or wooden spoon.
- Add the juice and rind and put to cool.
- When almost setting, fold in the whipped cream and the 2 stiff egg whites.
- Pour into 4 small dishes and and chill.
If you find you have let the jelly get too stiff before adding the cream and whites, you could, of course, melt it all and start again, but some steady whisking with a hand whisk will blend it all and give you a bubbly mixture as well. As this has eggs in it, it is really good for kids (assuming you always use free range eggs) but will also definitely pass the test for adults. One in our house ate 3 of the 4 when I made this recently!
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