I'm BACK!! | Snapple Peach Tea and elderflower Jelly

Показать описание

Elderflower and Peach Tea Jelly

Inspired by Jamie Oliver’s Prosecco Jelly - Jamie Magazine Issue 59, p. 87

Ingredients:
650ml Snapple Peach Tea
100ml regular water
50ml lemon juice / juice from around 2 ½ lemons
20g Gelatine powder
8 tablespoon room-temperature water
250ml elderflower cordial
500g seasonal fruits e.g. strawberries, plums, fresh yellow-flesh peaches, blueberries…be creative! But go for juicy, slightly tart fruits.

Instruction:

1. Brush a thin layer of flavourless oil on the inside of the Jelly mould. Put aside.
2. In a big mixing bowl, pour in the Snapple peach tea, 100ml water and lemon juice. Stir together.
3. In another small bowl, add your gelatine powder and 8 tablespoon of water, stir together with a small spoon.
It will harden into a thick mixture quickly - which is completely normal!! Don’t panic!
4. In a saucepan, warm the elderflower cordial until hot. Not boiled! Turn off the heat and cool slightly.
5. Pop the gelatine mixture in the microwave oven for about 10 seconds to loosen it.
6. Add the melted gelatine to the warm elderflower cordial. Stir to mix.
7. Add the gelatine-cordial mixture into the tea/lemon juice. Stir very gently with a spatula or a large spoon to avoid air bubbles.
8. Put the mixture over a big bowl of ice-cold water. Keep stirring until the jelly mixture has cooled down completely.
9. Pour ¼ jelly into your mould then add the fruits. Pour another ¼ of the jelly then add fruits. Repeat until you have used up everything.
10. Put this monster in the fridge to sit overnight.
11. Time to reveal the result! Get a big bowl and fill it with hot water. Tip the mould in hot water for 5 to 10 seconds.
12. Still inside the mould, take the jelly out from the hot water bath.
13. Cover the mould with a big plate. Then with great courage, turn it over on a big plate. Voila! Enjoy!!