Dessert recipe: Citrus punch jellies
Since I was a kid, I've loved jelly the way my mum used to make it - with a dash of condensed milk on top. Even a grown-up jelly will benefit from its savoury creaminess.
Ingredients
¾ cup castor sugar
1/2 cup dry white wine
juice of 1 lemon
juice of 1 lime
juice of 2 oranges
18g powdered gelatine
2 tbsp freshly grated ginger
200ml evaporated milk, to serve
lime zest, to serve
Method
1. Bring sugar, wine, citrus juices and three cups (750ml) of water to a simmer in a medium saucepan, stirring to dissolve the sugar. When the sugar is dissolved, add the gelatine and continue to heat until it is completely dissolved. Remove from the heat.
2. Place the grated ginger in a small square of muslin and squeeze the juice into the punch mixture. Stir well and divide between 4-6 glasses, filling them to around three-quarters full.
3. Refrigerate for three-four hours until well set and serve topped with a little evaporated milk and lime zest.
Adam's tip
Place the empty glasses on a tray in the fridge and then fill them with the jelly mixture which has been transferred to a pouring jug. Pour it into the glasses and try not to move them. This helps to set the jelly cleanly in the glasses.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
