I am a big fan of Jelly Desserts and I often make them. The standard ratio of Gelatine Powder & Liquid is 2g (1/2 teaspoon) : 100ml. I make Jelly based on this ratio. This is my basic Yoghurt Mousse Jelly, which has fairly firm texture if you use Greek Yoghurt. You can add some …
Many people are making this Apple Juice Jelly that has a resemblance to foamy Beer. Beer look-alike Jelly can be alcoholic, can’t it? Then I decided to add Vodka to it. You can use ‘Umeshu’, Brandy OR other Liquor instead. The white foamy top is the same Jelly that is just whipped up. *Warning: This …
I tried to make ‘Strawberry Milk Jelly’. All recipes that I found required heating Milk and Sugar first, then add Gelatine, and finally add pureed Strawberries. I tried one recipe and I was totally disappointed. Guess what happened when I added pureed Strawberries to the warm milk mixture? Milk curdled because of the acidity of …
On a hot summer day, cold dessert would be nice. Jelly is always a good option. If you stock Gelatine Powder in your pantry, Jelly is easy to make. The standard ratio of Gelatine Powder & Liquid is 2g : 100ml. I make Milk Jelly based on this ratio. Makes 4 Servings Ingredients 3 teaspoons …
Everyone loves ‘Creme Caramel’ but I won’t say it is super easy to make. You need to steam-bake it in the oven, or steam it using a steamer or pot. This is Custard Jelly, set with Gelatine. You only need a saucepan to make it. The recipe for Caramel Sauce is also included. Makes 4 …
I live in Melbourne, Australia. Our Christmas is in summer. It can be very hot on the day. Summer Desserts are popular on Christmas day. Trifle is probably the most popular dessert. On Christmas day in 1993, it was a sparkling sunny day and I never forget, I tasted Trifle for the first time in …
Coffee Jelly is one of my favourite summer desserts and it is easy to make. Just dissolve Gelatine in hot coffee and allow it to set. I want to show you a fun way to eat Coffee Jelly. Set the Coffee Jelly in a large glass, crush it when it is set, then pour cold …
Because my ‘Blueberry Yoghurt Jelly Dessert’ was so successful, I altered it to create another jelly dessert. I used Orange Juice instead of Milk and Cream, and added Yoghurt and Egg White. Because of the 1 tablespoon Grand Marnier I added, the result was almost Grand Marnier Mousse. WHEW!!! Please add it with caution, and …
I made this Blueberry Yoghurt Jelly Dessert using my ‘Panna Cotta’ recipe. I reduced the amount of Milk and Cream to 1/2, and added Greek Yoghurt. Soft jelly set in the glass tastes similar to Cheesecake. I used Frozen Blueberries to make the sauce. Easy to make, looks great and tastes fantastic! Makes 4 Servings …
I used to make Kanten jelly often, but Kanten is not easy to find. These days I often use Queen’s ‘Jel-It-In Vegetarian Gelling Powder that is Agar. It doesn’t have an unpleasant smell like Gelatine and it sets clean and clear jelly. I like its texture better than Kanten’s. Makes 4 Servings Ingredients 1 to …
This is the dessert that my children used to make by themselves when they were young. While we were living in Japan for a short period of time, my children fell in love with Japanese style parfait, made by layering jelly, whipped cream, ice cream, and fruit, usually served in a tall glass. After we …
In Japan, there is a milk dessert called ‘Fruiche’, that helped me survive during Japan’s hot summers as I always lost my appetite. House Foods, a well known food company that is famous for Curry Roux, sells ‘Fruiche’ mixture in a variety of flavours, and the mixture sets like soft jelly when mixed with cold …
Cold jelly sweets are very popular during the hot and humid summer in Japan. I like any kind of jelly sweets, but my favourite is Azuki Kanten Jelly ‘Mizu-Yōkan’. A variety of Azuki jelly sweets are available from shops over there, but, here in Melbourne, I have to make them if I want to eat …
I am from Okayama, Japan. Okayama is famous for its production of fruit, especially ‘White Peach’. Different types of White peaches are available in Melbourne where I live. Different, but they still smell and taste like Okayama’s ‘White Peach’ that I miss. *Note: White Peaches are the best for this dessert, but you can use …
‘Umeshu’ is a Japanese liqueur made by steeping unripe Ume fruits (similar to apricot) in strong alcohol, such as Shōchū, with Sugar. It has quite high alcohol content. Believe or not, I was allowed to drink it when I was a child. It was mixed with plenty of icy cold water, though. This jelly is …