Round Jelly/ baking mold dish (7-8 cup size) BUNDT PAN
• 2 pkts Original strawberry jelly
• 2tsp gelatine powder
• 2 cups hot water
• 1 ½ cups cold water
1 can peaches in syrup (400g-450g)
• 2tbsp unflavoured gelatine
• 1 can condensed milk (390g-420g)
• ½ cup cold water
• 1 ½ cups boiling water
• In a bowl, open the strawberry jelly and, add 2 cups of boiling water and stir until the gelatine is fully dissolved. Then add, 1 ½ cups of cold water, to it. Put into the fridge until the gelatine thickens to the consistency of raw eggs. Drain the peaches (keep the syrup for 2nd layer) and arrange them on the bottom of the mold. Carefully spoon the thickened mixture over the arranged peach slices and refrigerate until gelatine is set but not firm (should stick to fingers when touched). (This process takes about 1hr-1.5hr).
• Two-thirds way of above time, in a bowl, add ½ cup of cold water and sprinkle 2tbsp of unflavoured gelatine and let sit for about 8-10 mins to allow gelatine to absorb the water. Then mix in 1 ½ cups boiling water and stir for about 2 mins until gelatine is fully dissolved. Add in the condense milk and the peach syrup and stir until the mixture is smooth. Put this mixture in the fridge until it is slightly thickened. By now, 1st layer should be set so gently spoon the 2nd layer into the mold over the peach and strawberry layer. Refrigerate overnight or until firm.
• To quickly unmold your mold…..fill in a basin or sink with warm water. Dip the mold just up to the rim into for 10 secs. Lift from water holding upright, and give a gentle shake to loosen the gelatine from the mold. Put a cold, moistened plate (one you could have put into fridge for 10 mins) over top of the mold and invert the plate and mold together. Carefully lift the mold up and if gelatine doesn’t let go, dip mold in warm water again and try again.
• Use different fruit combos like orange and mango or strawberries and cream etc, etc. Be daring to try out new combos. DO NOT USE FRESH PINEAPPLES, PAWPAWS or KIWIFRUIT or it will not set, due to their natural enzymes.
• Vegetarian gelatine is available too. Don’t be scared to use it as it will never make your jelly rubbery or chewy. All it does is to stabilize the jelly and all professional cooks use it. You don’t want to make a whole tray and have to not be able to show half of it because it didn’t cut well. I never have to line my dishes as the gelatine gives me perfect slices with none to waste. Embrace gelatine, because it is awesome!
Prepared, tried and tested: Veeran N Saroj Sami