Cleared Fruit Cake Jelly Recipe l Dessert Recipe
Fruit cake jelly recipe with lychee, pineapple, kiwi, papaya, oranges, red and green grapes. A refreshing way to finish your meal.
Ingredients
Fruit Layer
1/2 cup Lychee Syrup
1 1/2 cup Water
1/3 cup White Sugar
2 tbsp Mr. Hat Gulaman (Plain/Clear White)
2 1/2 cup Mix Fruits (Lychee, Pineapple, Kiwi, Papaya, Oranges, Green Grapes, Red Grapes)
Coconut Milk Layer
1 cup Freshly Squeezed Coconut Milk
3 tbsp White Sugar
1 tbsp Mr. Hat Gulaman (Plain/Clear White)
Green Layer
1 cup Water
3 tbsp White Sugar
1 tbsp Mr Hat Gulaman Powder
(Buko-Pandan Flavor; Green)
Notes!
Make sure have your fruits ready before making the jelly mixture. We use large amount of gulaman powder for this recipe, once you've removed it from the fire it hardens really quick.
The keys to keep the layer together is to make sure that the bottom layer is not completely set and the top layer is piping hot when you pour it. This will keep all layers intact once cold.
You can play with the liquid that you wanted to use, you can use young coconut juice or any other clear juices that you want for the fruit layer. You can also use other fruit extract that you want for the bottom layer like mango juice, pineapple juice, strawberry juice and etc.
I used Mr. Hat Gulaman for this recipe because it is made from seaweed extract, a perfect substitute for agar agar powder which is the most commonly used for this recipe. A lot cheaper but the result is fantastic!
Mr. Hat gulaman comes with different flavors and colors. For more info about their products just visit:
Website: rackeycorp.com
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Cathedral Window Jelly Dessert
Make any holiday or gatherings vibrant and fun with this perfect-for-all Cathedral Window dessert! An easy, budget-friendly dessert you can make ahead of time.
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INGREDIENTS
JELLY CUBES
▢6 cups water - -room temperature
▢1 tablespoon red gelatin powder (unsweetened) - - adjust as needed
▢1 tablespoon green gelatin powder (unsweetened) - - adjust as needed
▢1 tablespoon yellow gelatin powder (unsweetened) - - adjust as needed
▢9 tablespoon sugar - -if needed
▢fruits extract - -if needed
CREAM JELLY
▢3 cups water - -room temperature
▢1 cup heavy cream or all-purpose cream - -unchilled
▢1 cup sweetened condensed milk
▢2 tablespoons white or clear gelatin powder
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BROKEN GLASS CAKE!! | Jacked Up Cakes with Jack Rogers
NEW VIDEOS EVERY SUNDAY!
In this tutorial, I show you how to make a BROKEN GLASS CAKE!! This cake is perfect for Halloween and so simple!! This cake is layered with black cocoa chocolate cake and filled with vanilla Swiss meringue buttercream with a bloody red raspberry jam center!!
All the details are one watch away… so do it! I'm Jack Rogers and I'm 14 years old and I am caking it 'till I make it!! NEW VIDEOS EVERY SUNDAY!!!
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FULL DESCRIPTION WITH EVERYTHING YOU NEED - jackedupcakes.com
VANILLA CAKE -
(courtesy of Yolanda Gampp from How to Cake It)
BUTTERCREAM - (will be up soon)
CATHEDRAL WINDOWS
CATHEDRAL WINDOWS
White:
20g gulaman unsweetened
4 cups water
2 cups fresh milk
1 cup heavy cream
2 cups condensed milk
Red:
10g gulaman unsweetened
3 cups water
1 cup cherry syrup / grenadine
¼ cup white sugar
Green:
10g gulaman unsweetened
4 cups
¾ cups sugar
1 tbsp. pandan flavocol
Yellow:
1 can peaches, cut into large cubes
Stained glass jelly cake | Video recipe
Wondering how to make a jelly cake? Take your favourite jelly colours, cut into cubes, then mix them with a sweet condensed milk gelatine mixture. Set in a pretty mould, this cake is as nice to eat as it is to look at!
Watch the video to see how easy it is and find the full recipe here:
No baking required for this cake! Your favourite jelly flavours are set and then cut into cubes. When combined in the same mould with a condensed sweetened milk mixture, the result is a stained glass cake that makes the perfect summer treat.
Go even easier on yourself and use pre-made jelly, if you like. Or if you want to switch up the flavours and colours, the sky's the limit!
TIP: If you don't have powdered gelatine to hand, you can use leaf gelatine. Simply follow the instructions on the packet and use the number of leaves needed to set 1100ml of liquid. Depending on the type of leaf gelatine you have, you will need somewhere around 12 leaves. Follow the packet instructions to dissolve the gelatine leaves before adding to the milk and cream mixture.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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