Lunch box fruity jelly bites

makes 55 | prep 30 mins (+ cool­ing & 2 hours chill­ing time) - - KNOW HOW -

400g straw­ber­ries, hulled, at room tem­per­a­ture 2 tsp pure maple syrup 2 tsp vanilla ex­tract 2 large man­goes, flesh chopped, at room tem­per­a­ture 4 tbs gela­tine pow­der 1 Puree the straw­ber­ries in a food pro­ces­sor un­til smooth. Press through a fine sieve to re­move the seeds (you will need 1 cup puree). Dis­card seeds. Trans­fer the puree to a bowl. Stir in the maple syrup and 1 tsp vanilla. Wash and dry the food pro­ces­sor. 2 Puree the mango in the food pro­ces­sor un­til smooth. Trans­fer to a sep­a­rate bowl. Stir in the re­main­ing 1 tsp vanilla. 3 Pour 160ml ( 2⁄3 cup) wa­ter into a mi­crowave-safe ce­real bowl (this will pro­vide a good sur­face area for the gela­tine to ab­sorb). Grad­u­ally sprin­kle 2 tbs gela­tine evenly over the sur­face, al­low­ing each ad­di­tion to ab­sorb wa­ter be­fore adding more. If the gela­tine isn’t tak­ing in the wa­ter to­wards the end, driz­zle with 1 tbs wa­ter. Don’t stir the mix­ture at this stage, as lumps will form. Mi­crowave on High for 30 sec­onds, then whisk with a fork to dis­solve the gela­tine. Set aside to cool to room tem­per­a­ture. 4 Use a bal­loon whisk to stir (not whisk) the gela­tine mix­ture into the straw­berry puree. Trans­fer to a jug. Pour into a 20 x 28cm plas­tic con­tainer. Place in the fridge. 5 Re­peat Steps 3 and 4 with the re­main­ing gela­tine pow­der, 160ml ( 2⁄3 cup) wa­ter and the mango puree. Pour slowly over straw­berry puree. Place in the fridge for 2 hours or un­til set. Run a flat-bladed knife around the edge of the jelly to loosen from the con­tainer. Care­fully trans­fer jelly to a clean work sur­face. Use as­sorted 3cm cut­ters to cut out dif­fer­ent shapes or cut jelly into 3cm squares.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.