My last week arrived and found me running around between work and getting ready for the great St Helena Food Festival where I was invited to run a stall! This article will appear after my departure so I do hope you came to visit the stall. The request was for me to show off some of the foods that we have been cooking in the training classes over the past weeks. Now that would be fine if I had a nice big kitchen complete with fridge and loads of space to serve from! Therefore we chose some items which could be cooked the day before and just got ready from the stall in the Mule Yard. One of the items which we did include and which was popular with the local cooks was Jelly!
Why Jelly, well it’s loved by all and is a good starting point for some great desserts. It can be as simple or as sophisticated as you like and can also be sweet or savoury. The recipes here are from the sweet side of the tracks. The Mango and Coconut jellies were included in the training sessions as they can be made from ingredients which you have here in St Helena. When Mangos are in season you can make the jelly from fresh juice or mango puree. At the moment we don’t have any mangos so go for the best quality juice you can find and use that.
Remember if you want to make your jellies “more adult” you can substitute some of the liquid for alcohol. We tried rum in the coconut jelly and it was brilliant!
NOTE: Always add Gelatine to the liquid not the other way around or it will not dissolve!
500ml Mango juice chilled
Fresh or tinned Mango cut into small pieces chilled
1. Chill the containers that the jelly is going to be put in
2. Take 100ml of mango juice and heat in microwave till hot but not boiling
3. Add the gelatine and dissolve thoroughly
4. Take the remaining cold juice and whilst whisking it add the hot liquid
5. Taste the mix and add sweetener or lemon to taste
6. Strain to remove any bits of gelatine left un-dissolved
7. Pour a little of the jelly into the moulds to cover the outsides place moulds in fridge
8. When jelly set add some of the fruit and pour a little jelly into the mould, put back in fridge
9. When jelly has set repeat the process until all the fruit and jelly has been used up.
10. Place in fridge for at least an hour until the jelly has completely set
11. Serve with cream, ice cream or a coulis made from a different fruit puree
Coconut Jelly with Mango Puree
Coconut jelly is lovely and creamy and could be enhanced further by adding ginger, lime or other flavours.
400ml coconut cream
100ml water or cream
1. Heat the coconut milk but don’t boil it...a microwave can be used
2. Heat the water or cream to very hot but not boiling and add the gelatine
3. When gelatine has dissolved add the hot coconut milk
4. Mix thoroughly and strain to remove any bits of gelatine left un-dissolved
5. Pour into moulds to set
Other flavours can be added to the Jelly, try cardamom, lime, mint
2 fresh Mango or
1 tin Mango pieces
Juice of one lime
1. Take the mango flesh and place in blender
2. Puree and taste
3. Add Lime juice to taste
4. Pass through a sieve if the puree has bits in it
5. Place in a jug or bowl until ready to serve
Pannacotta is the Michelin Star Restaurant’s jelly of choice, its made with a combination of milk, cream and some sugar and is VERY easy to make and keeps for up to three days. Once you get the hang of it, reduce the gelatine quantity a little to make the jelly more trembly!
500ml full cream milk
2 tsp vanilla essence or 1 vanilla pod scraped out
1. Heat the milk in a saucepan or microwave with the sugar until sugar is dissolved. Do not boil.
2. Pour over the gelatine and dissolve thoroughly
3. Add the cream and mix thoroughly but do not whisk
4. Add the vanilla and taste to check flavour.
5. Strain through a sieve to remove any bits of gelatine
6. Pour into moulds and place in fridge
7. Turn out onto plates when serving and serve with fruit or a sweet sauce.
Tip of the week.
This is a real “TIP”....to make things a bit more interesting when making jelly why not make one recipe of the mango and one of the coconut jelly. Get some tall see through glasses and put them in your fridge tipped to one side. Add a layer of one flavour and leave to set then a layer of the other and so on. When you serve the jellies they will not only be striped but will look like they are about to tip out of the glass!
Articles & Recipes
The articles first appeared in the St Helena Herald in the Autumn of 2011.