Tuesday, 1 November 2011

Berry Creamy Jelly

The heat of the day awoke me first thing in the morning. It's Spring...
Sunny days,
Pretty flowers,
Roses blooming,
Insects buzzing,
Nice blue skies,
Gardens of beauty.
And though Spring is only going to be around for a little while longer as Summer is around the corner, I won't miss it too much as hay fever will go away with it.
Today was a good day because I wasn't too busy and I felt like making something like a cool refreshing dessert suited to a day such as this. So with a packet of strawberry jelly crystals, some strawberries, and cream, I whipped this up.

The perfect combination-tangy strawberries, sweet jelly and cold ice cream. When the whole family came home from work, school or wherever, everyone seemed parched. This was the perfect dessert.
I tried removing my own jelly from its mold to try something on it. But it didn't turn out well as it split in two. Better start eating it before it runs away. Somehow it reminds me of Flubber, you know, that jelly-elastic-green-thingy?

Creamy Strawberry Jelly
Makes 4


1 packet of instant strawberry jelly crystals (the packets here come in ~85grams)
500 ml of hot water (to dissolve jelly crystals)
160 ml of pouring cream
1 teaspoon of gelatin
1 tablespoon of hot water (to dissolve gelatin)
dash of vanilla essence
170 grams strawberries (or as many strawberries as you desire)


  1. Dissolve jelly crystals in hot water and divide among 4 glass serving cups. Refrigerate for half an hour.
  2. While the jelly is cooling in the fridge, cut the strawberries in half. Divide these among the 4 cups.
  3. After about an 1-2 hours has passed and the jelly has hardened a little, prepare the cream layer by dissolving the gelatin in hot water then add the vanilla essence and cream. Refrigerate for at least 4 hour or overnight.
  4. Serve with a scoop of ice cream. 


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