Elderflower Jellies

This time of the year in Australia is my favorite time because we have lots and lots of fruits around with reasonable price. In summer, jelly is a good idea. Light and refreshing, easy and doesn't take long to throw some berries or edible flowers such pansy, rose or lavender for more tempting.

*pictures from 2 occasions.

4 leaves of gelatin 

1 cup water or sparking water or sparking wine

2 tbs sugar

3 elderflower cordial 

edible flowers, berries 

Directions 

Soak gelatin leaves in cold water for 5 minutes or until the leaves are soft, meanwhile make elderflower  syrup by putting water into a saucepan, bring to the boil then add sugar, stir until sugar is dissolved and then add elder flower cordial, stir to combine. Remove from the heat. 

Squeez gelatin leaves to remove excess water add in to elderflower syrup, stir until gelatin leaves completely dissolve. Allow to cool to room temperature then pour into a mould, add berries or edible flower. Refrigerate for at least 6 hours or until completely set. I just leave them overnight.

To remove jelly from the mould, place the mould into the warm water for few seconds then turn the jelly mould onto a plate.

Enjoy

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Orange-Cointreau Cheese Cake (No Bake)

Cheese Cake is one of my hubby's favorite dessert of all time, He prefer no bake cheese cake with the fresh fruit on top like his beloved mum made for hime when he was young.

My cheese cake today, I added Cointreau into the jelly, I adore the sensation of Cointreau, such a fresh tangy and sweet, at home I usually have fruit on the dinner table, every time I want to make some sweet I have to look in the fruit basket before decided what I'm gonna make. Like today, I have some orange and some golden kiwi at home, lemon from the back yard, in my kitchen cabinet also have orange cordial, voila!!! it's perfect to make orange jelly cheese cake.

Ingredients

For the crust

Crackers

Butter

Cheese cake

225g. solften cream cheese

250g. cream

Lemon juice from1 lemon

orange zest from1 orange

1 1/2 tbs gelatin

200g. condensed milk

Orange-Cointreau Jelly

1 cup orange cordial (or orange juice)

2 tbs gelatin

2 tbs Cointreau 

Directions

Grease a springform pan. Using a food processor, process biscuits until fine crumbs then gradually add melted butter and mix to combine. The crust will look like wet sand. Press the biscuit mixture over base and side of prepared pan. Refrigerate for 10 minutes.

To make cheese cake, sprinkle gelatine powder over 5 tbs of water, set the gelatin aside for a few minutes until it swells or “blooms” as it absorbs the liquid, melt the gelatin in a microwave (for about 10 seconds on high) until it becomes translucent, stir until totally dissolved. Set aside to cool.

 Meanwhile using an electric mixer, beat cream cheese until light and fluffy, ass condensed milk  then add orange zest and lemon juice, gradually beat in gelatine mixture until combined. Set aside.

In another bowl whip cream until stiff peaks then slowly add gelatin, wisk to combine.

 Fold in cream cheese mixture then pour mixture into prepared pan. 

Refrigerate at least 3 hours or until it set.

To make jelly topping

In a sauce pan. Sprinkle gelatin powder in to orange cordial, wait until gelatin is blooms, then put on the stove on a low heat, stir well until gelatin dissolves, remove from the heat, add Cointreau and set aside to cool.

Pour orange-jelly on the cool cheese cake, return to refrigerater for an hour, put mandarin, orange, kiwi or any fruit you like, brush with the remaining jelly, if the jelly has gone lumpy, reheat on low heat before use.

Return to refrigerate.

I adore this one so much, I sliced kiwi fruit and placed on top into a flower shape, brush with jelly then return to refrigerate for another hour or until it set. I gave this special one for my hubby's dad.

Enjoy...

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