TimT just mentioned on his blog a whole lot of foodie things, one of which I got excited about was mousse. Which ended up with me getting excited about jelly.
I'm a big jelly fan but just recently haven't indulged in quite as much as a big jelly fan ought to. That's really naughty of me and I ought to correct that immediately, which is why I made two kind of jelly desserts on the weekend, just one, a straight jelly dessert in a mould and another experimenting with mixing jelly with some milky thing and seeing what would happen. It was very sweet and rather fun, and an amazing electronic pink.
That reminded me of another favourite jelly dish of mine of yore, which I hadn't mentioned among all the layered jellies and pannacottas.
Frogs in Ponds.
They are simple but funny. I like them because they're funny. Simple is good too.
You take some lime (green) jelly, follow the instructions on the pack, make up the jelly and fill several small bowls with jelly, only two thirds of the way though.
Allow it to set.
Then you get some chocolate frogs. Like Haigh's choc frogs. Place at least one chocolate frog on each jelly bowl, and then cover it with more green jelly. Make sure the jelly mixture you pour over is cooled otherwise you'll melt the frog(s).
Set.
Then you can decorate the top of the green jelly if you like with sprinkles or little leaf or flower lollies or whatever. It'll look like there's a frog swimming below the surface.
One bowl per person.
Other methods include filling the bowl with jelly and adding the frog just before the jelly is set, so it's being floated in half-thickened fluid and hopefully floats but can be pushed under the surface, or pushing the frog into the jelly after it sets which of course cracks the surface but you might like the "frog sticking cheerfully out" look. Or putting the frog in when it's still all runny but the frog will most likely sink further down and will be a deeper-diver frog.
The two-layer method works to have the frogs serenely gliding at the surface but takes longer.
Either way I think it looks cool.
I've only ever seen it done with lime jelly though why you couldn't do it with blueberry jelly ... well why not? Blue water is cool ....
I'm a big jelly fan but just recently haven't indulged in quite as much as a big jelly fan ought to. That's really naughty of me and I ought to correct that immediately, which is why I made two kind of jelly desserts on the weekend, just one, a straight jelly dessert in a mould and another experimenting with mixing jelly with some milky thing and seeing what would happen. It was very sweet and rather fun, and an amazing electronic pink.
That reminded me of another favourite jelly dish of mine of yore, which I hadn't mentioned among all the layered jellies and pannacottas.
Frogs in Ponds.
They are simple but funny. I like them because they're funny. Simple is good too.
You take some lime (green) jelly, follow the instructions on the pack, make up the jelly and fill several small bowls with jelly, only two thirds of the way though.
Allow it to set.
Then you get some chocolate frogs. Like Haigh's choc frogs. Place at least one chocolate frog on each jelly bowl, and then cover it with more green jelly. Make sure the jelly mixture you pour over is cooled otherwise you'll melt the frog(s).
Set.
Then you can decorate the top of the green jelly if you like with sprinkles or little leaf or flower lollies or whatever. It'll look like there's a frog swimming below the surface.
One bowl per person.
Other methods include filling the bowl with jelly and adding the frog just before the jelly is set, so it's being floated in half-thickened fluid and hopefully floats but can be pushed under the surface, or pushing the frog into the jelly after it sets which of course cracks the surface but you might like the "frog sticking cheerfully out" look. Or putting the frog in when it's still all runny but the frog will most likely sink further down and will be a deeper-diver frog.
The two-layer method works to have the frogs serenely gliding at the surface but takes longer.
Either way I think it looks cool.
I've only ever seen it done with lime jelly though why you couldn't do it with blueberry jelly ... well why not? Blue water is cool ....
3 comments:
In Adelaide they have this delicacy. I've seen them in the window of a St Kilda cake shop too.
Just in regards to the flummery I mentioned, there are a few recipes on the web that give proper proportions, ingredients, etc- this one is fairly straightforward.
Today, I think I'll do a post about toast!
Thanks for the flummery recipe!
Toast is not too bad but I don't have a fetish about is as I do jelly. In fact often I eat bread untoasted. Especially when I dip it in soup. If I'm having it in large slices with soup I like it soft not hard toast.
That's Maria.
But garlic bread or herb bread toast is great.
My word verification is subten.
Under ten what?
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