Jelly is my new love and I’m sure that because I own a selection of retro jelly moulds has nothing to do with this, oh no. Sometimes I make it the proper way with gelatin and sugar syrup base then other times I cheat. Over the festive period we did a bit of entertaining and to keep the kid happy I made multilayered sugar-free jelly. What ended up happening was that it was not only the kids who loved the jelly but the adults ignored the desserts I’d made for them and tucked into the jelly too.
This isn’t complicated in the slightest and is a good store cupboard pudding standby. I use sugar-free jelly crystals, but you could use traditional flavoured jelly blocks. As I say it’s not tricky, I’ve even done the maths to you. All you need is a 1lb (500g) loaf tin (ideally metal) and digital scales.
The digital scales are for not only measuring out the jelly crystals but also to measure the water. Remember 1ml water = 1g. Yes I’m a bit of an accuracy geek.
There is something comforting about milk jelly. It can be made in various ways including milk, (full fat) creme fraiche, condensed milk or my new favourite – Ambrosia Devon Dream. Yes a product I’m sure you never thought you’d hear me mention on a blog like this, but it taste likes custard yet has the consistency of single cream and give really good velvety texture and taste to milk jelly. I always have a tub of it in the cupboard for pudding emergencies.
I often lament about my hatred for silicone bakeware and in just the same way it is rubbish for baking cakes it is awful for jelly. Silicone just doesn’t conduct heat very well at all and yes it still sticks. Now this is when I have to explain why I have silicone bakeware in the photo above, blame Lakeland sale, but I mostly use this for ice cubes. To be frank it’s the only thing I think silicone bakeware is useful for, that is assuming the thing doesn’t warp too much as you transfer it to the freezer. Ok enough of the silicone bake wear rant.
The best moulds I find are either metal, glass or at a push thin plastic. You can line tins with clingfilm to help get the jelly out, but if you want clean lines, like in this terrine, clingfilm can leave ugly marks on the jelly. You can also brush the mould with a flavourless oil.
The best way to get the jelly to release from the tin is either briefly dunk the mould in hot water or use a hairdryer to gently warm the mould and jelly. Don’t overdo it or you’ll have a pool of molten jelly. Once the jelly has been unmoulded return to the fridge on the presentation plate for the outside to firm up again.
Rather than suspending the leftover red jelly in the milk jelly you could use raspberries instead.
Valentine Heart Jelly Terrine
- 2x 12g packets of raspberry jelly crystals (the packets say 11.5g on them but I’m rounding up for ease later on)
- 1 x 260ml tub of Ambrosia Devon Dream (or milk/condensed milk/creme fraiche)
- 1lb/500g loaf tin (ideally metal)
- Heart mould or small heart biscuit cutter
- Your first batch of jelly is going to be the firmer jelly that will make the hearts and pieces that float in the milk jelly. Make the jelly up with 1x 12g packet of jelly crystals, 140ml of hot water and 140ml cold water. Pour into the heart moulds or a lightly greased container where the jelly will be about 1cm deep. Put in the fridge and allow to set.
- Carefully remove the jelly from the mould/container and if needed use the small biscuit cutter to cut hearts out of the jelly.
- Lay three of these hearts along the bottom of a 1lb loaf in.
- Now to make the first part of the milk jelly. We need to do this in two parts to secure the jelly hearts to the bottom of the tin. Weigh our 4g of the jelly crystals and add 85ml of boiling water. Stir until the crystals have dissolved. Leave the jelly to cool for 5-10 min before adding 85ml of Devon Dream. Mix until well combined then pour over the jelly hearts. It should just about cover the hearts. Put it back in the fridge to set.Note: You need to let the jelly cool to stop the Devon Dream curdling, but also the jelly mix needs to be coolish before you pour it over the jelly hearts or the hearts will melt (I learnt this from experience, you can’t rush jelly).
- You will have some red set jelly and hearts left over. Cut these into cubes approximately 1cm³ and sprinkle over the set milk jelly layer.
- Make up the final batch of jelly with the remaining jelly crystals, 170ml of boiling water. Like before allow the hot jelly to cool before adding the remaining 175ml of Devon Dream. Stir until well combined then pour over the set jelly. Some of the jelly cubes may float, this is fine. Again return the tin to the fridge and allow to set completely.
- To unmould the jelly turn out on to presentation plate and using a hair dryer gently warm the outside of the tin. With a gentle shake and satisfying plop sound the jelly should unmould itself straight on to the plate. Mop up any molten jelly dribbles and return to the fridge to firm up again before serving.