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So many fun things to try — 

 
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Jelly, just not as you know it

 

It’s super easy to turn our unique jelly mixes into all kinds of desserts. We’ve curated a selection of our favourite recipes below just for you. Some are classic 50’s desserts re-invented for todays palate, like our Pear Flummery. Others are a contemporary take on old classics like the Chai Yoghurt Panna Cotta. Our jelly mixes will work with any jelly recipe… so fish out those old cook books and get experimenting!

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PEAR AND APPLE FLUMMERY

 

DARK CHOCOLATE PANNA COTTA

 

YOU WILL NEED

1 x packet Jellyologist Pear Jelly Mix

1 x packet Jellyologist Apple Garnish

1 x tin evaporated milk (refrigerated)

200ml boiling water

DIRECTIONS

  1. Chill the evaporated milk in the fridge at least 2 hours before making flummery. Milk will not whip if not cool enough.

  2. Pour Jellyologist Pear Jelly Mix into a small bowl and add 200ml boiling water. Stir until dissolved.

  3. Leave until cooled and starting to thicken.

  4. Whip cold evaporated milk using electric beater (triples in size), for 3-5 minutes.

  5. Slowly add jelly mix to evaporated milk while still slowly mixing.

  6. Mix for a further 1-2 minutes until jelly fully incorporated.

  7. Transfer to a serving bowl and refrigerate for at least 2 hours.

  8. Garnish with Jellyologist Apple Garnish.

YOU WILL NEED

1 packet Jellyologist Chocolate Lamington Jelly Mix

250ml cream (plus extra for serving)

200ml milk

200g dark chocolate, chopped into small pieces

DIRECTIONS

  1. Heat cream and milk until almost boiling then take off the heat.

  2. Add chopped chocolate, leave for 1 minute then whisk until smooth.

  3. Add Jellyologist Jelly Mix and stir until dissolved.

  4. Pour chocolate mixture into ramekins, moulds or glasses and refrigerate until set, at least 4 hours.

  5. If unmoulding, dip the base of the ramekin or mould into hot water to loosen then turn upside down to release onto serving plate.

TO SERVE
Softly whipped cream | Canned black doris plums | Jellyologist Dried Coconut Garnish

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VANILLA KEFIR TARTS

 
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CHAI YOGHURT PANNA COTTA

 

YOU WILL NEED

1 packet Nans Pavlova Jelly Mix

350ml cream

150ml unsweetened milk kefir

sweet pastry cases (enough mix to make 18 x 60mm cases)

DIRECTIONS

  1. Heat 200ml cream until almost boiling.

  2. Add Jellyologist Nans Pavlova Jelly Mix to cream and stir until dissolved.

  3. Add 150ml cream and stir to combine.

  4. Stir in Kefir until smooth.

  5. Pour cream mix into pastry cases and refrigerate until set.

  6. Garnish with Jellyologist Dried Raspberries.

YOU WILL NEED

300ml cream

1 packet Jellyologist Chai Jelly Mix

2 cups plain unsweetened yoghurt

DIRECTIONS

  1. Heat the cream until almost boiling. Add Jellyologist Chai Jelly Mix and stir until dissolved.

  2. Whisk through yoghurt until smooth.

  3. Pour into ramekins or moulds and refrigerate until set, at least 6 hours or overnight.

Blueberry Topping

1/4 C water

2 Tbsp caster sugar

2 Tbsp lemon juice

1 cup fresh or frozen blueberries

  1. Heat sugar and water until simmering. Add lemon juice and simmer for 5 minutes until starting to thicken.

  2. Spoon syrup over fresh blueberries before serving.

  3. Frozen blueberries can be used, pour hot syrup over blueberries in a sieve a few times.

 (Fancy) Boozy Jellies —

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Boozy
Jellies

 

The Jellyologist first made a name for itself with our Boozy jelly flavours — Espresso Martini, Gin and Elderflower, Baileys and Vanilla, Egg Nog. It is SUPER easy to spike our jelly mixes. See below for our favourite combinations and break out the expensive gin (and one of our jelly kits) for your next celebration.

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YOU WILL NEED

1 packet Jellyologist Jelly Mix

200ml boiling water

100ml alcohol

50ml cold water or milk if using milk based jelly

DIRECTIONS

Follow packet directions but replace 100mls of water (or milk) for 100mls of alcohol

RECOMENDED PAIRINGS

— Apple + Elderflower paired with Bombay Sapphire Gin
— Vanilla Chai paired with Stolen Golden Rum
— Feijoa and Apple paired with Absolut Vodka
— Nan’s Pav paired with Baileys (a personal fav)
— Packham’s Pear paired with Moscato (use 150mls Moscato and no water)
— Chocolate Lamington paired with Kahlua