Moulded jellies class up gelatin-based desserts for an elegant and light summertime treat. Jelly moulds work for jellies, bavarians and other gelatin-based desserts that will hold shape once set. You can use store-bought jelly moulds or any interesting container you have on hand. Making a jelly takes several hours because the dessert needs to chill thoroughly before being served, so leave yourself enough time to work.
- Skill level:
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Things you need
- Jelly mould
- Dish soap
Clean your jelly mould using hot water and dish soap. This removes any dust that settled in the mould. After it's clean, dry your mould with a dish towel.
Place the jelly mould in your refrigerator to chill. Leave it in there until it feels cold to the touch, at which point you may fill it.
Prepare your jelly using your recipe.
Pour your jelly into the chilled mould once you complete the recipe. If you want to suspend fruit in your jelly, pour 1/8-inch of jelly into the mould and refrigerate that until it sets up. Next, arrange your fruit on top of the chilled jelly and pour more jelly on top to seal in the fruit. Continue adding your jelly a little at a time, incorporating in more fruit until you are satisfied.
Chill the jelly in your refrigerator until it sets up completely, which can take a couple of hours. Jelly is fully set when you can tilt the jelly mould and the jelly does not sag or pull away from the side, and does not feel sticky to the touch.
Chill a plate in your refrigerator so you can unmould the jelly onto a cool plate.
Unmould your jelly by running a knife around the top edge, about 1/2-inch deep into the jelly. Turn the jelly mould upside down over your chilled plate, then lift up. If the jelly mould does not come off, run it under cool water to loosen the seal, then remove it from the water and lift up.
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