Friday, February 3, 2012

Homemade Jelly and Trifle, including a recipe to make savoiardi biscuits!

Thanks to a Thermomix consultant newsletter from 2011 - here is some information on how to make your own Jelly and trifle - including a recipe for savioardi biscuits … that means no more store-bought jelly with artificial colours or flavours!
You can make your own jelly using Gelatine or Agar Agar, (see below for more information on both of these setting agents). Jellies can be flavoured by simply adding the juice of your favourite seasonal fruits and are perfect for adding to other desserts, such as trifles and parfaits, or simply for eating on their own.
You would all be well acquainted with Jelly, it typically is one of the early childhood favourites, but following is a little more information about making your own and the ingredients used:


Gelatine is a translucent, colourless, flavourless solid substance commonly used as a gelling agent in food preparation. Gelatine powder is gelatine that has been dried and broken up into individual grains, which provides the added advantage of dispersing more easily throughout a dish.
Gelatine sheets (or leaves as they are often referred) is the gelatine of choice for many professional chefs as it sets clearer, has a smoother consistency and imparts less of its own flavour into the dish, than the powdered variety. Gelatine sheets come in two available strengths, gold or titanium.
Gelatine has many varying uses in the kitchen such as a gelling agent for desserts, meats and pâtés; whipping agent in marshmallows, nougats, mousses and soufflés; binding agent in meat rolls, cheeses and dairy products; clarifying agent in beer, wine and vinegars; and a thickening agent in gravies, sauces, soups, puddings and syrups.

Tips for using Gelatine

There are some tips and tricks to using Gelatine successfully in recipes:
When using Gelatine leaves, you will need to soak them in cold water for approximately five minutes before adding to hot liquid to dissolve
Always ensure your Gelatine is fully dissolved before chilling
Gelatine continues to solidify over time, so the texture and consistency of your dish will change depending on the time it has been left to set
Try not to boil the gelatine whilst cooking. Boiling can spoil the Gelatine‟s setting ability so wherever possible, try to dissolve the Gelatine gently at a temperature of around 50°C
Most tropical fruits contain enzymes that can prevent Gelatine setting. If you want a „Tropicana‟ themed jelly cook the fruit beforehand, as this will destroy those enzymes

For a great recipe utilising Gelatine, try Nico Moretti‟s delicious „White Chocolate Panna Cotta‟ available either in his booklet “Entertaining with Nico”, or on our Recipe Community.
Tip: Gelatine is made from animal by-products so is therefore unsuitable for a vegetarian or vegan diet.

Agar Agar - the vegetarian option…

Agar Agar is a natural vegetable gelatine counterpart, derived from seaweed or algae, suitable for vegetarian or vegan diets. It is a white, semi-translucent substance sold in washed and dried strips, or in powered form.
Agar Agar can be used to make jelly, puddings and custards. The process is very much the same as when using Gelatine, however Agar Agar can be boiled in water, it does not require the gradual dissolving at 50°C. Once all of the solids have dissolved, simply add sweetener, flavouring, colouring, fruit or vegetables. The liquid is then poured into moulds and left to set before serving.

Vegetarian Jelly Recipes

Try the following recipes that utilise either Agar Agar or Kappa, both are vegetarian alternatives and suitable for vegetarian or vegan diets:
Kyawt Kway (Coconut Agar Agar Jelly) recipe - Gluten Free cookbook (pg. 60)
Florent Geradin’s Watermelon Jelly recipe in the new “In the Mix” cookbook (pg. 212)
Almond Jelly recipe in the Vegetarian cookbook (pg. 111)
Agar Fruit Jellies recipe in the Vegetarian cookbook (pg. 112) or;
Orange and Apricot Jelly in the Vegetarian cookbook (pg. 112)

Raspberry Jelly
550g castor sugar (milled in TM31)
Juice 1 lemon
Juice 1 orange
1000g water
750g raspberries
5 ½ sheets gelatine or 30g instant gelatine
1. Place sugar, juices and water into mixing bowl and bring to the boil for 5 min/100°C/speed 2.
2. Add raspberries and cook for 4 min/90°C/ speed 2. Place into a container and allow to cool, then refrigerate overnight for flavours to develop.
3. Transfer into sieve lined with muslin, place over large bowl and refrigerate until the liquid has drained (takes approx. 4 hours).
4. Place 500g of the raspberry liquid back into the mixing bowl and reheat for 5 min/90°C/speed 1. Meanwhile, soak gelatine in a bowl of cold water until soft (approx. 5 min.) Squeeze excess water from gelatine.
5. Add gelatine through hole in lid and mix for 1 min/speed 2 or until dissolved.
6. Add another 500g of the raspberry liquid and incorporate with spatula.
7. Pour jelly into a 1L jelly mould or individual moulds and allow to set.
General Tips
Any remaining liquid can be added back into the solids for jam making or to make another batch of jelly.

Orange Jelly
110g castor sugar (milled in TM31)
500g freshly squeezed orange juice (or for less sweet option, 300g juice + 200g water)
3 ½ sheets titanium strength gelatine or 15 g instant gelatine
1. Place sugar and juice (and water if using) into mixing bowl and cook 5 min/90°C/speed 2. Meanwhile, soak gelatine in a bowl of cold water until soft (approx. 5 min.) Squeeze excess water from gelatine.
2. Add gelatine through hole in lid and mix 1 min/speed 2 or until dissolved. Set aside to cool.
3. Pour into 6 individual jelly moulds or one large jelly mould and refrigerate until set.

Champagne Jelly with Raspberries
100g castor sugar (milled in TM31)
500g Champagne or sparkling wine
3 ½ sheets titanium strength gelatine or 15g instant gelatine
200g raspberries
1. Place sugar and Champagne into mixing bowl and cook 5 min/90°C/speed 2. Meanwhile, soak gelatine in a bowl of cold water until soft (approx. 5 min). Squeeze excess water from gelatine.
2. Add gelatine through hole in lid and mix 1 min/speed 2 or until dissolved. Set aside to cool.
3. Place raspberries at the base of 6 dariole moulds and gently cover with half of jelly. Refrigerate until set (approx. 1 -2 hours), keeping remaining jelly at room temperature. Top moulds with remaining jelly and refrigerate until set.

General Tips
Dip the mould briefly into hot water and turn out onto plate. Serve along with fresh fruit and ice-cream, mascarpone or cream.

1 qty Jelly (from one of recipes above)
1 qty Savoiardi Biscuits (see recipe below)
1 cup liquor of choice (e.g. brandy, sherry) or fruit juice
1 qty custard (from Everyday Cookbook)
1 qty whipped cream (from Everyday Cookbook)
Berries of choice to garnish
1. Prepare jelly as on previous pages and set into 6 - 8 individual trifle glasses.
2. Dip each biscuit in liquor or juice and lay on top of jelly.
3. Top with custard and cream and sprinkle with berries. Enjoy!

General Tips
Experiment with the different jellies, try substituting the biscuits with a sponge cake and top with candied citrus zest or champagne soaked strawberries.
Layering is up to your imagination so explore the endless possibilities!
This can alternatively be served in one large bowl instead of individual portions.

Savoiardi Biscuits
160g raw sugar
Zest 1 lemon
5 eggs
160g oil
640g SR flour
200g icing sugar (milled in TM31)
1. Pre-heat oven to 190°C.
2. Place sugar and zest into mixing bowl and mill 10 sec/speed 9. Set aside.
3. Place eggs and oil into mixing bowl and mix 30 sec/speed 5.
4. Add lemon sugar and mix for 40 sec/speed 4.
5. Slowly add flour through hole in lid with blades spinning on speed 1, using spatula to assist. Once incorporated, knead for approx. 30 sec/Interval.
6. Place heaped teaspoon of mixture into icing sugar and roll into sausage shape. Repeat process with remaining mixture.
7. Bake in oven for 20 minutes.

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