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| Prep Time | 40 min |
| Cook Time | 1 h |
| Servings |
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Ingredients
For the yogurt ‘peak’:
- 80 g Yogurt
- 1/3 tbsp Gelatin (powder)
- 2 tbsp Water (boiling)
For the strawberry jelly:
- 60 g Jelly (strawberry, made according to packet instructions)
- 3 Strawberries (ripe)
For the strawberry yogurt jelly:
- 1/3 tbsp Gelatin (powder)
- 80 g Yogurt
- 2 tbsp Water (boiling)
- 3 Strawberries (ripe, pureed, reserve 1 tbsp for serving)
Ingredients
For the yogurt ‘peak’:
For the strawberry jelly:
For the strawberry yogurt jelly:
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Instructions
To fill the mould for diagonal effect:
- Place the jelly mould upside down into short wide opening jar or bowl, so that the mould is laying down on an angle rather than standing upright.
- To make the ‘peak’: place gelatine powder into a small bowl and add 2 tbsp of boiling hot water. Mix until dissolved and pour into yogurt. Mix well with a spoon. Pour or spoon into the tip of the mould, making sure you don’t leave any spots or traces around. Place in the fridge and allow to set for about 1 hour.
To make the strawberry jelly:
- Prepare strawberry jelly according to packet instructions, but add 100 – 150ml less water for a recommended 500 – 750ml final quantity respectively.
- Wash, hull and dice strawberries. Allow jelly to cool down at room temperature while you are waiting for the ‘peak’ to set.
- Once the ‘peak’ has set, place the mould into a mug so that it is not standing upright. Pour in 1/4 cup of strawberry jelly over the top and add strawberries. Place back in the fridge for about 1 hour or until set.
To make the strawberry yogurt jelly:
- Puree strawberries, reserving about 1 tbsp for decoration later. Strain the remaining puree through a sieve into a small bowl, discarding the seeds. Add yogurt and mix to combine. Place gelatine powder into a small bowl and add 2 tbsp of boiling hot water. Mix until dissolved and pour into yogurt.
- Mix well with a spoon. Once the strawberry jelly layer is set, pour yogurt and gelatine mixture over the top – keep the mould upright. Place back in the fridge and allow another 2-3 hours to set.
To unmould and serve:
- Place jelly mould into a cup of hot water for a few seconds. You will see the jelly melt around the edges a little – don’t let it melt too much though. If it’s a little stuck, you can run a knife along the edge to help it come out.
- Place a plate over the mould, flip the whole thing upside down (down side down – the plate should be on the bottom, the ‘peak’ facing up) and remove the mould. Serve with a couple of strawberry puree smears.
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