Dessert with Cranberry-Flavoured Jelly
Cranberry jelly, Neutral jelly and Cream — a Zeelandia recipe in 3 components, makes 10 glass cups. Uses Jelly Neutral 5 kg and Zeesan Cream Stabiliser, Neutral – 25 kg.
Ingredients
Cranberry jelly
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 250 g |
| Water | 1250 g |
| Food colouring | 2 g |
Neutral jelly
| Ingredient | Quantity |
|---|---|
| Water | 1000 g |
| Blueberries | 100 g |
| Jelly Neutral 5 kg | 200 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 25 kg | 100 g |
| Water | 125 g |
| Cream (30% fat) | 500 g |
Method
- Cranberry jelly
Dissolve the jelly in hot boiled water. Add red colouring and cranberry flavouring and mix thoroughly. Leave to cool. Pour the jelly into 10 glass cups (about 75 g each). Leave until completely set.
- Neutral jelly
Dissolve the jelly in hot boiled water. Leave to cool. Place the cups with the set cranberry jelly at an angle and pour the neutral jelly into them (about 130 g each). Gently press blueberries into the lightly thickening jelly. Leave to set.
Cranberry jelly (top layer): place the cups on a flat surface and pour cranberry jelly again onto the set neutral jelly (about 75 g each). Leave to set. If the cranberry jelly has set, liquefy it again by gently heating it.
- Cream
Dissolve the Zeesan thoroughly in the water. Add the whipped chilled cream in portions and gently fold until combined. Pipe the cream onto the jellies using a piping bag and a decorative nozzle.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.