Jellies for Grownups? No not those wobbly overly sweet treats we loved when we were kids.These jellies are elegant, laced with a little alcohol and deliciously flavoured with Barker's Crushed New Zealand Apricot Blush with Pineapple and Lime.
At Barker's they crush Central Otago apricots and blend them with tropical pineapple and refreshing lime . Then they add a touch of New Zealand squeezed blackcurrent juice to create their bottled Blush.
I have used leaf gelatine for these jellies. Jellies will look clearer and have a purer flavour when made with these. One gelatine leaf is usually enough to set 100 ml. But different brands and grades of leaf gelatine can vary in strength. Check the instructions on the packet before making your jelly.
One tablespoon of powdered gelatine can generally be substituted for 4 leaves.
Jellies were hugely popular in the Victorian Era. They were set in decorative copper molds and alcohol was often added. I think it's time for a jelly revival as they are not only delicious but fat free.
But don't let the kids share these. Make non alcoholic jellies for them using a good old packet of fruit flavoured Gregg's jellly.
Barker's Apricot Blush 200 ml
White wine 100 ml ( I used Sauvignon Blanc)
1 teaspoon of honey
4 gelatine leaves
grated dark chocolate and whipped cream ( optional)
Put the water and wine into a heatproof bowl.
Cut the gelatine leaves into pieces and add.
Leave them to soften in the liquid for about 10 minutes.
Heat the mixture in a heatproof bowl over a small saucepan of simmering water, stirring until the gelatine has completely melted.
This will take a few minutes. It should not reach boiling point.
Take off the heat and add the Barker's Apricot Blush.
Let the jelly cool down for a few minutes.
Then pour into 4 long stemmed glasses
Leave to set.
Optional: Add a sprinkling of grated dark chocolate (or chocolate curls) and whipped cream.