{"id":10,"date":"2012-12-06T01:55:00","date_gmt":"2012-12-05T12:55:00","guid":{"rendered":""},"modified":"2021-05-18T09:42:42","modified_gmt":"2021-05-17T21:42:42","slug":"fruit-jelly-and-fruit-mousse","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/fruit-jelly-and-fruit-mousse\/","title":{"rendered":"Fruit Jelly and Fruit Mousse"},"content":{"rendered":"<div style=\"clear: both; text-align: left;\"><\/div>\n<div style=\"clear: both; text-align: left;\"><span style=\"font-family: Georgia, Times New Roman, serif;\">Another gelatin recipe we&#8217;ve been having quite a bit lately is real fruit jelly. To get a consistency more like commercial jelly, you can use fruit juice, but we&#8217;ve been using the whole fruit.<\/span><\/div>\n<ul>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">2 cups blueberries<\/span><\/li>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">1 cup black currants<\/span><\/li>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">1 1\/2 cups room temp water<\/span><\/li>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">3 Tbs <a href=\"http:\/\/www.naturefoods.co.nz\/other-foods\/gelatin\/greatlakes-beef-gelatin\">gelatin<\/a><\/span><\/li>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">1 tsp vanilla essence<\/span><\/li>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">small amount of natural sweetener of your choice<\/span><\/li>\n<\/ul>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">If your berries are frozen, get them out a couple of hours beforehand to defrost.\u00a0<\/span><\/div>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">\u00a0<\/span><\/div>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">Put the water in a medium sized pan and sprinkle the <a href=\"http:\/\/www.naturefoods.co.nz\/other-foods\/gelatin\/greatlakes-beef-gelatin\">gelatin<\/a> over the top. While it softens, zizz everything else together in a blender or food processor.<\/span><\/div>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">\u00a0<\/span><\/div>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">Gently heat the water and gelatin until the gelatin is completely dissolved. Add about half to the blender and zizz. Then add the rest and zizz well.<\/span><\/div>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">\u00a0<\/span><\/div>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">Pour into 4 or 5 dishes and put in the fridge to set. You can put it all in one bowl, but it;s then very tempting to just have another mouthful and another and so on!<\/span><\/div>\n<h4><span style=\"font-family: Georgia, Times New Roman, serif;\">Mousse<\/span><\/h4>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">To convert the recipe to a mousse, replace the water with 1 cup raw milk or cream and 1\/2 cup yoghurt or yoghurt cream.\u00a0Sprinkle\u00a0the\u00a0gelatin\u00a0on the milk or cream and add the yoghurt to the blender\u00a0separately.<\/span><\/div>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">\u00a0<\/span><\/div>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">You\u00a0can make all sorts of different flavours of mousse or jelly just by changing the fruit around. Strawberry &amp; banana is also nice.<\/span><\/div>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">\u00a0<\/span><\/div>\n<div><span style=\"font-family: Georgia, Times New Roman, serif;\">The version in the photo is Berry Mousse with another layer on top of Yoghurt mixed with fermented cream and raspberries. And a little gelatin in that layer too.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Another gelatin recipe we&#8217;ve been having quite a bit lately is real fruit jelly. To get a consistency more like commercial jelly, you can use fruit juice, but we&#8217;ve been using the whole fruit. 2 cups blueberries 1 cup black currants 1 1\/2 cups room temp water 3 Tbs gelatin 1 tsp vanilla essence small amount of natural sweetener of your choice If your berries are frozen, get them out a couple of hours beforehand [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,16,9,6,36,7,5,18],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/10"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=10"}],"version-history":[{"count":8,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/10\/revisions"}],"predecessor-version":[{"id":1650,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/10\/revisions\/1650"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=10"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=10"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}