Browsing Tag:

gelatine

Non Thermomix/ Snacks/ Sweets/ Thermomix

Ribena Jelly Lollies

This is officially my first recipe since having the girls and living life with 4 kids!!! This is a simple recipe mainly because the boys are OBSESSED with Ribena at the moment and OBSESSED with lollies. So I thought I would combine the 2 for a fun summer snack! I also have a different version of jelly lollies made with fruit juice – Fruit Juice Jelly Lollies.

Add all ingredients into bowl.

Heat 4 minutes/50 degrees/Speed 2.

Pour into silicon moulds and place in fridge for a few hours to set.

 

Ribena Jelly Lollies

Print Recipe

Ingredients

  • 100 grams Ribena
  • 300 grams water
  • 30 grams gelatine powder

Instructions

1

METHOD (Thermomix):

2

Add all ingredients into bowl - heat 4 minutes/50 degrees/Speed 2.

3

Pour into silicon moulds and place in fridge for a few hours to set.

4

METHOD (Stovetop):

5

Add all ingredients into a small pot, heat on low to medium heat, stirring constantly until you can see the gelatine granules have melted in.

6

Pour into silicon moulds and place in fridge for a few hours to set.

Notes

TO STORE: Place in an airtight container. You can leave this on the bench for the few days (in cooler weather), however these last a few weeks in the fridge. **The jelly lollies have a crunchier/firmer texture when kept in the fridge and a wobbly softer texture when kept out on the bench. ***You can easily pop these out of silicon moulds, but if they have a more delicate design you can place these in the freezer for it to pop out easier. ****You can use any other cordial you have instead of Ribena.

December 16, 2017 By
0
Dessert/ Non Thermomix/ Snacks/ Sweets/ Thermomix

Fruit Jelly Cups

A healthier and homemade alternative to the packet fruit and jelly cups! This has the texture/wobbliness of Aeroplane jelly – and you can customise it however you like with different types of canned fruit and fruit juices!

I usually have a tin of fruit in the pantry – peaches, pears, fruit salad etc as a back up for when I don’t have fresh fruit at home/the fruit has gone manky, or if I just feel like tinned fruit with yoghurt, whipped cream or icecream, since it is consistently delicious!

You can use different flavour combinations. With one of these batches I used a 825 gram can of Fruit Salad and topped up with tropical fruit juice, and another batch I used a 560 gram can of pitted Lychees and topped up with coconut water.

Flavoured jelly packets usually state not to use pineapple, kiwifruit or paw paw or the jelly will not set. Note that the canned fruit salad has a few pineapple pieces – the jelly still sets (it is slightly sloppier than without the pineapple) however you will need to leave it in the cups (it is too sloppy for moulds – if you want to use moulds use the Fruit Juice Jelly Lollies recipe).

You can pour this into individual cups, or into one big bowl and scoop out pieces.

You can use any type of canned fruit, and can also use fresh fruit instead of the canned fruit.


 
Strain the juice away from the canned fruit into a separate jug.
 
Place the fruit into cups.
 
 
Add the drained juice…
 
 
 …+ additional juice of choice (1000 grams total), honey and gelatine into bowl. 
 
 
Mix – 4 minutes/50 degrees/Speed 2.
 
 
Pour jelly mixture into cups… 
(note: the moulds don’t work – just use cups!)
 
…and set in fridge for a few hours.
 
 

Fruit Jelly Cups

Print Recipe

Ingredients

  • Canned fruit in natural juice of your choice (Separate the fruit and juice)
  • 1000 grams juice of your choice (including drained juice from the canned fruit)
  • 30 grams honey
  • 20 grams edible gelatine

Instructions

1

METHOD (Thermomix):

2

Strain the juice away from the canned fruit into a separate jug.

3

Place the fruit into cups.

4

Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into bowl. Mix - 4 minutes/50 degrees/Speed 2.

5

Pour jelly mixture into cups and set in fridge for a few hours.

6

METHOD (Stovetop):

7

Strain the juice away from the canned fruit into a separate jug.

8

Place the fruit into cups.

9

Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into a medium pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.

10

Pour jelly mixture into cups and set in fridge for a few hours.

June 15, 2016 By
0