Jelly Trio – Raspberry Coulis, Fresh Orange & White Wine

I recently went for a meal out and had a great desert that featured layered jelly, 3 different flavours that were layered and it looked and tasted amazing!IMG_1056

This did inspire me to try and make my own take on it.

Originally I was going to create the same layered look but instead decided to make individual cubes of jelly, which could then give me a chance to decorate it nicely.


The desert featured 3 different jellies.

I would say that this would be enough for 4-6 people, however as I made them smaller cubes it would feed more 🙂

Raspberry Coulis Jelly

Ingredients

  • 300g of fresh Raspberries
  • ¾ cup of sugar
  • ½ cup of water
  • 1 Sachet of gelatine
  • 100mls of water for gelatine

Method

  • Put the raspberries, sugar and cup of water into a saucepan and bring to a boil
  • Put onto a medium heat, until all sugar has dissolved
  • Place mixture into a blender until its fully blendered into a puree or liquid. If you was just making a coulis you would need it to be a puree, since it will become a jelly it doesn’t matter if its too watery.
  • Put liquid through a sieve to remove the solid bits.
  • Gradually put the gelatine powder into 100mls of boiling water and mix until fully dissolved. (If using another type of gelatine, follow instructions as stated on their packaging)
  • Pour gelatine liquid into the raspberry liquid and stir
  • Place the liquid into the ice cube moulds/bowl and place into the fridge to start to set.

White Wine Jelly

Ingredients

  • 300 ml of white wine
  • 50 ml of water
  • 100 ml of water for gelatine
  • 110g of caster sugar
  • 1 Sachet of gelatine

Method

  • Put wine and 50 ml of water into a saucepan and add the caster sugar
  • Bring to boil and continue to stir until all of the sugar has dissolved. Make sure you remove from heat when it starts to boil
  • Gradually put the gelatine powder into 100mls of boiling water and mix until fully dissolved. (If using another type of gelatine, follow instructions as stated on their packaging)
  • Pour gelatine liquid into the White Wine mixture and stir
  • Place the liquid into the ice cube moulds/bowl and place into the fridge to start to set.

Fresh Orange Jelly

Ingredients

  • 3 oranges juiced
  • 50g of caster sugar
  • 100 ml of water for gelatine
  • 1 Sachet of gelatine

Method

  • Put the orange juice and caster sugar into a saucepan and heat up to a boil
  • Continue to stir to allow the caster sugar to dissolve
  • Gradually put the gelatine powder into 100mls of boiling water and mix until fully dissolved. (If using another type of gelatine, follow instructions as stated on their packaging)
  • Pour gelatine liquid into the orange juice and stir
  • Place the liquid into the ice cube moulds/bowl and place into the fridge to start to set.

About the Author Martyn

I have enjoyed cooking for some years now, its one of the only things that I can do that makes me relaxed and forget any worries I have. I love trying new foods and visiting restaurants. Other hobbies include writing, game development and work :)

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