Summer's vibrant hues inspire this delightful Hydrangea Jelly recipe – a stunning and surprisingly simple dessert perfect for warm afternoons or elegant gatherings. Imagine the delicate floral notes of hydrangeas captured in a shimmering, jewel-toned jelly, a testament to nature's artistry transformed into a culinary masterpiece. Forget complicated techniques and expensive ingredients; this recipe uses readily available pantry staples, achieving an impressive result with minimal effort. The beautiful, natural colours will add a touch of elegance to any occasion.
This easy-to-follow recipe delivers a show-stopping dessert that's as delicious as it is beautiful. From preparing the hydrangeas to setting the jelly, each step is clearly explained, ensuring a flawless outcome even for novice cooks. Ready to transform the beauty of hydrangeas into a sweet treat? Let's dive into the step-by-step instructions.
Tools Needed
- Heat-resistant bowl
- Microwave
- Pot (optional)
- Rubber spatula or similar
- 260mm glass container
- 18cm x 23cm tray
- 25cm x 19cm tray
- Plastic wrap
- Thin knife
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Yogurt Base
- Soften Konjac gelatin with water.
- Heat milk and sugar in the microwave (600W, 1 minute or until around 60-80°C).
- Add softened gelatin to the warm milk mixture and stir until dissolved.
- Mix well the yogurt until smooth. If very cold, warm slightly in a hot water bath.
- Gradually add the milk-gelatin mixture to the yogurt, mixing well to avoid lumps. Add lemon juice at the end.
- Pour yogurt mixture into a container, filling it about 1/3 full. Refrigerate for 1-2 hours to set.
Step 2. Create the Blue and Purple Jellies
- Soften Konjac gelatin with water.
- Steep butterfly pea tea bag in hot water for 2 minutes.
- Add sugar and dissolved gelatin to the butterfly pea tea. Mix well.
- Pour blue jelly mixture into a tray and refrigerate for 1-2 hours to set.
- Soften Konjac gelatin with water.
- Steep butterfly pea tea bag in hot water for 2 minutes.
- Add sugar, dissolved gelatin, and lemon juice to the butterfly pea tea. Mix well.
- Pour purple jelly mixture into a tray and refrigerate for 1-2 hours to set.
Step 3. Assemble and Chill
- Once all layers are set, cut the blue and purple jellies into desired shapes (dice or crushed).
- Layer the jellies on top of the yogurt jelly.
- Refrigerate until ready to serve.
Read more: Black Bean Muffins: Easy Recipe with Pancake Mix
Tips
- Use plain yogurt without sugar for the yogurt layer.
- If the yogurt is cold, warm it slightly before mixing with the milk mixture to prevent lumps.
- Add the milk mixture to the yogurt in three batches to prevent lumps.
- Add lemon juice to the purple jelly at the end to achieve the desired purple color. Adjust the amount to your preference (about 1-1.5 tablespoons).
- Use water that is just below boiling point (around 80-90°C) when steeping the butterfly pea tea to avoid affecting the gelatin's setting.
Nutrition
- Fat: negligibleg
- Protein: negligibleg
FAQs
1. Can I use any type of hydrangea for this recipe?
It's best to use hydrangeas specifically grown for eating, as some varieties are toxic. Check with a reputable source before using hydrangeas from your garden.
2. How long does the hydrangea jelly last?
Properly stored in the refrigerator, your hydrangea jelly should last for about 2-3 weeks.
3. Can I adjust the sweetness of the recipe?
Absolutely! Feel free to add more or less sugar to suit your preference. Start with the amount listed and taste test before adding more.
This Hydrangea Jelly recipe is a testament to how simple ingredients can create a stunning and delicious dessert. Enjoy the vibrant color and delicate flavor of this unique treat, perfect for sharing with friends and family. So grab your ingredients and get ready to impress with this easy-to-make summer delight!