Grown-Up Jellies : Champagne and strawberry jelly fruit salad, Granadilla, mango and coconut jelly

Champagne and strawberry jelly fruit salad

Severs 4

½ cup water

1 tbsp powdered gelatin

2 cup rose champagne or sparkling wine

½ cup boiling water

80g caster sugar

125g strawberries, hulled and sliced into thin wedges; extra fruit for serving

1. Place the water in a small bowl, add gelatin and allow to sponge. Pour champagne into a saucepan, add the hot water and sugar; bring to a simmer stirring until sugar has dissolved. Add gelatin mixture and stir until dissolved. Remove from heat and allow to cool.
2. Place the sliced strawberries in a small rectangular tray, gently pour over the liquid and refrigerate until set.
3. To serve: cut into squares and serve with extra fruit.

Ruby grapefruit and vodka jelly with raspberries

Serves 4

½ cup water

2 tbsp powdered gelatin

2 cups ruby grapefruit juice

100g caster sugar

¼ cup vodka, optional

Fresh raspberries and raspberry sorbet

1. Place the water in a small bowl, add the gelatin and allow to sponge. Place ruby grapefruit juice and caster sugar in small pot, heat and stir until all the sugar dissolves.
2. Add the gelatin mixture to the hot ruby grapefruit juice and stir until dissolved. Remove from heat and allow to cool. Stir through vodka.
3. Pour into a mould and refrigerate until set
4. To serve: unmould onto a serving platter, top with raspberries and serve with sorbet.

Milk jelly with pomegranate syrup

Serves 4

2 ½ cups milk

1 tbsp powdered gelatin

80g caster sugar

1 tsp vanilla extra

For the syrup

½ cup pomegranate juice

1 – 2 tbsp caster sugar

75g pomegranate rubies

1. Place half a cup of milk in a small bowl, add the gelatin and stir well to mix. Allow to sponge, set aside.
2. Place remaining milk, sugar and vanilla extra in a small pot, bring to a simmer and stir until the sugar has dissolved. Remove pot from heat and allow to cool slightly.
3. Pour the milk into individual moulds and refrigerate until set.
4. To make the syrup: heat the pomegranate juice and caster sugar in a small pot over a low heat, stir until the sugar has dissolved, bring to a simmer for 5 minutes then remove from heat and allow to cool completely. Stir through rubies.
5. To serve: unmould the puddings onto individual plates, drizzle with syrup and serve.

Granadilla, mango and coconut jelly

Serves 4 – 6

100g digestive biscuits

50g butter, melted

1/3 cup water

1 ½ tbsp. powdered gelatin

400ml coconut milk

½ cup cream

1 stalk lemongrass, bruised

75g caster sugar

For the topping

¾ cup mango juice

115g tin granadilla pulp

2 tbsp cornflour

¼ cup water

1. Place the biscuits in a blender and blitz until smooth. Add the butter and blitz to combine. Press mixture firmly into the base of a square cake tin.
2. Place the water in a small bowl, stir in the gelatin and allow to sponge. In a medium saucepan heat the coconut milk, cream, lemongrass and sugar, stirring constantly until sugar has dissolved. Add the gelatin and allow to dissolve into the mixture.
3. Remove pot from heat and allow liquid to cool. Remove lemongrass. Pour over the biscuit base and refrigerate until firm.
4. For the topping: place the mango juice and granadilla pulp in a small pot and heat. Dissolve the cornflour in the water and add to the pot. Bring liquid to the boil and whisk until thickened. Remove from heat cover mixture with clingfilm and allow to cool, spread over the film coconut milk and refrigerate until set.
5. To serve: cut into squares and serve with extra granadilla pulp.

Serves 4

½ cup boiling water

1 tbsp powdered gelatin

375ml bottle noble late harvest wine

1 cinnamon stick

75g caster sugar

½ cup hot water, extra

65g blueberries

1. Place boiling water in a small bowl, stir in the gelatin and allow to sponge.
2. Place the noble late harvest, cinnamon stick, caster sugar and hot water in a small pot. Cring to a simmer; stir in gelatin mixture and stir until dissolved. Remove from heat, allow liquid to cool and remove cinnamon stick.
3. Place blueberries in a mould, pour over cooled liquid and refrigerate until set.
4. To serve: unmould and serve with extra blueberries.