Sunday, April 20, 2014

Colourful Jelly Art Dessert

If you remember I had shared the Striped Chocolate Jelly with you the last Christmas season. That was the first gelatin dessert I had ever tried out. That time I had melted the gelatin over a pan of hot water; but this time I did it a different and easier way. Read on to learn about it. I have been meaning to try this out for quite a while and so I finally decided to make this for our family Easter lunch. There were double helpings so I was pretty pleased. This dessert is light and not rich at all; ideal for this hot season.
4 boxes jelly crystals, each in a different colour/flavour (You could also use just three if you'd rather have some more white than colour in it)
1 tin condensed milk - 450 gms (I used Amul's Mithai Mate; you may choose to use Nestle's Milkmaid)
2 sachets (10gms each) gelatin crystals
1/2 cup water
1 cup boiling water

  • Make the jellies in 4 individual vessels as per the instructions on the box and  refrigerate.
  • Once the jellies have set, proceed.
  • Put half a cup of water in a bowl and sprinkle the gelatin crystals into it.
  • Let rest for about 2 minutes.
  • Pour the boiling water into it and stir till the gelatin is completely dissolved.
  • Add the condensed milk and mix well.
  • You may keep this in the refrigerator for about 20 minutes so that it cools.
  • When the jellies are set, cut into cubes.
  • If you want to decorate the top, you can slice the jelly and use moulds to cut out the desired shapes.
  • Lightly oil a glass bowl.
  • Mix together the different coloured jelly cubes into the bowl.
  • Keeping aside some of the milk gelatin mixture to top the dessert in order to get a clean white finish, pour the rest over the jelly cubes.
  • The jelly cubes will float and come to the surface.
  • To avoid this you can pour some of the white mixture first and then let it set before adding some more and more.
  • Finally top the dessert with the white mix that was kept aside. I'm afraid I almost forgot to do this so my dessert is not a full white on the top even before I decorated it.
  • Refrigerate again and once firm, decorate as you wish. My little niece helped me with this.
  • Take out of the refrigerator, after a few minutes, overturn onto a plate.
  • Slice with a sharp knife and serve. 

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We strive to bring you the best of Goan recipes handed down from our mothers and grandmothers whether it is Goan sweets recipes, Goan dessert recipes, the famous Goan xacuti recipe, the vindaloo recipe, the sorpotel recipe and so much more... Enjoy making the best of Goan dishes to tickle your palate and there are so many other favourite recipes you can use as well. So happy cooking and... bon appetit!!