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BLUEBERRY JELLY

Ingredients

25ml powdered gelatine (see Note)
2 cups blueberry or red grape juice
2 tbsp caster sugar
2 pumps NOMU Vanilla Paste
1 cup blueberries

BLUEBERRY COULIS:
1 cup caster sugar
1 cup water
Sprig of mint leaves
120g blueberries

Directions

Sprinkle the gelatine over ¼ cup of the juice and allow to stand for 5 minutes.

In a saucepan, combine the remaining juice, sugar and Vanilla Paste and heat gently, allowing the sugar to dissolve. Heat the bloomed gelatine in the microwave for 5 seconds or until melted and stir into the juice mixture.

Place a layer of blueberries in the base of 6 x 125ml jelly moulds and pour the jelly mixture over. Cool to room temperature, and then chill in the fridge overnight or until set. Serve chilled with blueberry coulis.

To make the blueberry coulis, place the sugar, water and mint leaves in a saucepan. Cook gently over low heat until the sugar is dissolved, then allow to come to a boil without stirring. Leave to simmer and reduce slightly, then add the blueberries. Cook briefly until the berries are softened and start to release their juices, crushing them with a fork or potato masher. Pass the mixture through a sieve and allow to cool before using.

 

Note: If you have gelatine leaves instead of powder, you’ll need to dissolve 10 leaves in 500ml cold water for 5 minutes until soft. Remove and squeeze well to remove excess water.  As above, add to the pan once the sugar has dissolved. (Standard conversion: 3 teaspoons of powdered gelatine is equivalent to 6 gelatine leaves which is enough to set 600ml of liquid.)

 

Tips: Try different variations using other combos of fruit and juice (e.g. raspberries, strawberries or grapes). If you want a clear jelly, you need to use clear juice.

For a touch of elegance, use champagne instead of juice, adjusting the sugar to taste. Pour into a champagne glass to set and top with pomegranate jewels for added sparkle.

The coulis can also be used as a dessert and ice cream topping or as a flavouring and colouring in icing.

Ingredients

25ml powdered gelatine (see Note)
2 cups blueberry or red grape juice
2 tbsp caster sugar
2 pumps NOMU Vanilla Paste
1 cup blueberries

BLUEBERRY COULIS:
1 cup caster sugar
1 cup water
Sprig of mint leaves
120g blueberries

Directions

Sprinkle the gelatine over ¼ cup of the juice and allow to stand for 5 minutes.

In a saucepan, combine the remaining juice, sugar and Vanilla Paste and heat gently, allowing the sugar to dissolve. Heat the bloomed gelatine in the microwave for 5 seconds or until melted and stir into the juice mixture.

Place a layer of blueberries in the base of 6 x 125ml jelly moulds and pour the jelly mixture over. Cool to room temperature, and then chill in the fridge overnight or until set. Serve chilled with blueberry coulis.

To make the blueberry coulis, place the sugar, water and mint leaves in a saucepan. Cook gently over low heat until the sugar is dissolved, then allow to come to a boil without stirring. Leave to simmer and reduce slightly, then add the blueberries. Cook briefly until the berries are softened and start to release their juices, crushing them with a fork or potato masher. Pass the mixture through a sieve and allow to cool before using.

 

Note: If you have gelatine leaves instead of powder, you’ll need to dissolve 10 leaves in 500ml cold water for 5 minutes until soft. Remove and squeeze well to remove excess water.  As above, add to the pan once the sugar has dissolved. (Standard conversion: 3 teaspoons of powdered gelatine is equivalent to 6 gelatine leaves which is enough to set 600ml of liquid.)

 

Tips: Try different variations using other combos of fruit and juice (e.g. raspberries, strawberries or grapes). If you want a clear jelly, you need to use clear juice.

For a touch of elegance, use champagne instead of juice, adjusting the sugar to taste. Pour into a champagne glass to set and top with pomegranate jewels for added sparkle.

The coulis can also be used as a dessert and ice cream topping or as a flavouring and colouring in icing.

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