Strawberry, Yogurt and Jelly Layered Trio

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Strawberry, Yogurt and Jelly Layered Trio

Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 40 min
Cook Time 1 h
Servings
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)
Prep Time 40 min
Cook Time 1 h
Servings
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)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
To fill the mould for diagonal effect:
  1. 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.
  2. 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:
  1. Prepare strawberry jelly according to packet instructions, but add 100 – 150ml less water for a recommended 500 – 750ml final quantity respectively.
  2. Wash, hull and dice strawberries. Allow jelly to cool down at room temperature while you are waiting for the ‘peak’ to set.
  3. 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:
  1. 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.
  2. 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:
  1. 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.
  2. 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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Posted in Yogurt Jelly.