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Jelly

Bright, bouncy jelly made with real fruit juice — a simple introduction to gelatin and dessert setting science.
Print Recipe
Cook Time 10 minutes
setting time 5 hours
Course Dessert, packed lunch, Party, puddings
Cuisine British
Calories 171 kcal

Equipment

  • saucepan
  • Chopping Board
  • Chef’s knife
  • Wooden spoon
  • Measuring Jug
  • Tablespoon
  • 4 pudding cups or jelly moulds
  • Fine sieve (optional, for smooth juice)
  • Blender for watermelon if using

Ingredients
  

  • 150 ml orange juice - 3 oranges
  • OR flesh from ½ seedless watermelon blended and strained
  • 20 g caster sugar
  • 1 tbsp powered halal gelatin
  • 30 ml water

Instructions
 

Prepare your fruit

  • If using oranges: cut in half and juice them (remove pips).
  • If using watermelon: chop into chunks and blend in a blender. Strain to remove pulp for a smoother jelly.

Measure and mix gelatin

  • In a small saucepan add the juice then sprinkle over the powdered halal gelatin into the juice.
  • Let it sit for 5 minutes to bloom.
  • Place the saucepan on the stove
  • Add the caster sugar and water.
  • Gently heat on low (no 3) until the sugar and the gelatine dissolves. Do not boil.
  • Remove the saucepan from heat.
  • Pour the mixture evenly into 4 pudding cups or small bowls.
  • Allow to set
  • then refrigerate for at least 2–3 hours until set.

Decorate and serve (optional)

  • Add whipped cream and sprinkles or gold dust for a party-ready look.

Nutrition

Calories: 171kcalCarbohydrates: 36gProtein: 7gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 17mgPotassium: 316mgFiber: 0.3gSugar: 33gVitamin A: 314IUVitamin C: 79mgCalcium: 22mgIron: 0.4mg
Keyword fruity, gelatine
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