PEACHES AND CREAM JELLO
(with Caribbean Twist – see photo of Twist))
Tips before you start:
Firstly select an appropriate mold.
To suspend or arrange fruits in jelly, first refrigerate it until thickened to the consistency of raw eggs. When you draw a spoon through it, it should leave a definite impression. If the jelly is too thin the fruit may sink to the bottom or float to the top. Arrange fruit in a pattern in the bottom of the mold and spoon the thickened jelly over it.
To create layers in your mold it works best to alternate clear and opaque layers as this makes layers distinct and defined. Refrigerate each layer until the jelly is set but not firm before adding the next layer. The jelly should be relatively firm but stick to your fingers when touched. If the lower layer is too firm, the layers will not adhere to each other and may slip apart when unmolded. Each layer mixture should be cool and slightly thickened before pouring it into he mold. A warm mixture could soften the layer below and cause the layers to run together.
- 2 packages of peach flavored jelly
- 3 1/2 cups boiling water
- 1 1/4 cups cold water
- 3/4 cup Caribbean Twist Peach Paradise (drink the rest, it’s lovely….or substitute with peach liquifruit for an alcohol-free version)
- 1 can sweetened condensed milk
- 1 can sliced peaches
- 5 teaspoons unflavored gelatin
In a medium bowl, stir 2 cups boiling water into both packages of peach jelly for 2 minutes until the jelly is fully dissolved.
Stir in 3/4 cups cold water and 3/4 cup Caribbean Twist.
Refrigerate until jelly thickens to the consistency of raw eggs.
Drain peaches well and arrange them in a formation in the bottom of the mold.
Reserve the syrup from the can.
Spoon the thickened peach jelly into the mold over the arranged peach slices.
Refrigerate until the jelly is set but not firm (jelly should stick the fingers when touched).
Meanwhile, in a medium bowl, sprinkle 5 tsp of unflavored gelatin over 1/2 cup cold water and allow the gelatin to absorb the water.
Stir in 1 1/2 cups boiling water for 2 minutes until gelatin is fully dissolved.
Stir in sweetened condensed milk and peach syrup until the mixture is smooth.
Refrigerate mixture until slightly thicken then gently spoon into the mold over the peach gelatin layer.
Refrigerate overnight or until firm.
Recipe adapted by: Amanda Conradie
Photo: Elize de Kock
