Made with peak-season quince, this radiant jelly is a taste of nature’s treasure. 

Quince jelly

Makes about 1L

Start this recipe at least 7 day beforehand to ensure enough time for straining.

Ingredients

1kg quince, washed, cored and quartered (peel on)
4½ cups (900g) white sugar
3 Tbsp lemon juice  

Method

1. Place quince in a large pot over the stove and cover with water. 
2. Bring to a rapid boil, then reduce to simmer, cover and cook for 45 minutes until fruit is completely soft. 
3. Place a large piece of muslin cloth (or a clean, thin designated kitchen towel) over a deep pot or bowl, spoon entire contents of pot (fruit and liquid) into it. 
4. Bring the ends of the cloth together and tie tightly using a piece of string. 
5. Find a place to securely tie the cloth so that it can hang. Keep the bowl underneath the hanging cloth to catch all the juice straining out from it. For an extra layer of straining, place a fine mesh sieve over the pot. 
6. Leave to strain for 8 hours, or overnight, resisting the urge to squeeze any liquid from the bag, as this will create cloudy jelly. 
7. The following day, remove bag from its hanging post and discard the pulp. 
8. Measure how many cups of liquid you have, for every cup you’ll need ¾ cup of white sugar. We had 1.5 L of juice, so we added 4.5 cups of sugar, along with the lemon juice. 
9. Heat the mixture gently, stirring to dissolve sugar, careful to not boil the mixture. 
10. Once sugar has completely dissolved, turn up the heat and boil your juice until it reaches 104-107°C on a sugar thermometer, about 40 minutes. (See cook’s note.) The juice will turn from a pale orange to a bright red. 
11. Remove from the heat and carefully decant into sterilised glass jars (or silicone moulds if serving within a few days). 
12. If placing in jars, immediately seal tightly with a lid and rest at room temperature until completely cool. Sealed jars can be kept in a cool, dry place for up to 1 year. Open jars need to be refrigerated and used within 3 weeks. 

Good to know 
If you don’t have a sugar thermometer, boil mixture as instructed for 35-40 minutes, then spoon 1 Tbsp of liquid onto a freezer-cold plate. After 30 seconds, the jelly should be set and stable. If it runs, it’s not ready. Continue to boil, checking every 5 minutes with the cold plate test.  

Pectin perfection  

There are many uses for this delectable jelly:  

• Add a bowl to a charcuterie board. 
• Melt and brush onto freshly baked sweet tarts. 
• Brush onto a blind baked tart shell to prevent sogginess. 
• Lather onto a sandwich with sharp cheese. 
• Serve as a condiment with roast chicken or pork.

By: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: Sour fig jam recipe

The post Quince jelly  appeared first on MyKitchen.

Take it to the fridge, because no bake means no fuss! With these thrifty desserts to celebrate the holidays, you can keep that summer feeling for longer. 

Piña colada mousse 

Serves 4-5 

Swap out the rum for canned pineapple syrup for a booze-free version of this creamy dessert. 

Ingredients

1 cup (250ml) drained crushed pineapple
2 Tbsp (30ml) light rum (optional)
1 Tbsp (15ml) lime juice
2 cans (400g each) coconut cream, refrigerated to ice cold 
1 large slab (150g) white chocolate, chopped
3 large egg whites
Pinch of cream of tartar
Pinch of fine salt
½ cup (100g) castor sugar  

For serving

6 fresh pineapple slices
6 fresh or glacé cherries Handful of coconut shavings, toasted
handful of mint  

Method 

1. Combine pineapple, rum (if using) and lime juice and blitz using a stick blender. 

2. Scoop thickened coconut cream off the surface of the can – chilling it in the fridge separates the cream and watery liquid in two parts. (You can freeze the water at the bottom of the can for smoothies.)

3. Whisk coconut cream to medium-soft peaks using an electric whisk.

4. Fold blitzed pineapple mixture into coconut cream, cover and chill.

5. Melt the chocolate (you can use a double boiler or melt it in the microwave, stirring every 30 seconds.) Set aside to cool.

6. Combine egg whites, cream of tartar and salt in a large bowl.

7. Whisk the mixture into medium stiff peaks.

8. Add sugar a tablespoon at a time, allowing sugar to melt away while whisking before adding the next. (Once all the sugar has been added and is dissolved in mixture, the meringue should be glossy instead of foamy.)  

9. Fold coconut cream mixture into the meringue.

10. Mix a third of the meringue into chilled coconut mixture and whisk until combined.

11. Fold the chocolate mixture into remaining meringue until it is well combined.

12. Spoon into glasses and chill for 1 hour.

13. Serve straight out of the fridge, topped with fresh pineapple slices, cherries, coconut shavings and mint. 

Also read: Classic chocolate and biscuit fridge cake

Stone fruit cheesecake tartlets 

Makes 6 

This cheesecake filling is thick and creamy, but doesn’t set firm enough to slice. If you don’t have suitable bowls or tartlet tins, set them in dessert glasses. 

Ingredients

2 packets (200g each) ginger biscuits
1 packet (200g) tennis biscuits
½ block (250g) butter, melted  

For the filling

½ Tbsp vanilla essence
3 tubs (200g) plain medium fat cream cheese
½ cup (100g) castor sugar
1 cup cream
Pinch of ground cinnamon 1-2 Tbsp (15-30ml) lemon juice (or to taste)  

For the topping

½ cup (75g) sugar
¼ cup (60ml) water
1 cinnamon stick (or 1 halved vanilla pod)
3 plums, halved or quartered 3 nectarines, halved or quartered  

Method 

1. Crush the biscuits using a food processor, or place in a zip-seal bag and crush using a rolling pin. Mix with melted butter. 
2. Press biscuit mixture into 6 bowls (about 8cm wide and 5-7cm deep) lined with plastic cling wrap. Chill until firm, about 30 minutes, then unmould by pulling plastic wrap out of bowls. 
3. Place the tartlet bowls on serving platter and keep chilled
4. Blitz together filling ingredients using a stick blender (or use an electrical whisk). Spoon filling into tartlet bowls. Chill until serving. 
5. For the topping, place the sugar and water in a small pot over medium-high heat. Stir until sugar is melted, then add cinnamon if using, and fruit.
6. Simmer fruit over low heat for 5 minutes, then remove fruit and reduce to a syrup. Cool the fruit and syrup until ready to serve.
7. Serve tartlets topped with fruit and syrup.  

Jewel jelly slices  

Serves 4-6 

A fun take on a creamy jelly, these jewelled slices combine many different textures that might remind you of gran’s foam pudding.  

Ingredients

3 packets (80g each) red berry jelly
2 cups (500g) double-cream strawberry yoghurt
2 store-bought chocolate muffins, crumbled
¼ cup (60ml) melted butter

Strawberries and chocolate sauce, for serving   

Method 

1. Prepare one packet of jelly to packet instructions and set completely. Cut the jelly into squares and chill. 
2. Add ¾ cup (180ml) boiling water to remaining two packets of jelly powder and whisk until all granules are dissolved. Add another 3⁄4 cup (180ml) ice-cold water. 
3. Combine the jelly into yoghurt. Pour into a 20x8cm loaf tin lined with cling wrap. 
4. Chill for 20-30 minutes until semi-set, then add half the blocks of plain jelly. (These tend to fall to the bottom of the tin, so doing this in two steps ensures jewels throughout.)
5. Chill for another 30 minutes, add remaining jelly blocks and chill until completely set.
6. Combine the muffin crumbs and butter to create a crumble.
7. Unmould the jelly onto a serving plate. Slice and serve scattered with the crumble, strawberries and chocolate sauce.  

Honeycomb rocky road fudge ‘cake’  

Serves 12-14 

This sweet slice has a ganache topping that gives it a chic finish. It’s just as delicious without it, making it thriftier.  

Ingredients

For the filling

1 cup (250g) butter
½ cup (60g) cocoa powder, sifted
1 packet (500g) icing sugar, sifted
2 (80g) crunchie chocolates, broken into small chunks
½  packet (50g) nuts of choice, chopped and toasted
2 packets (200g each) Marie biscuits, roughly crushed  

For the chocolate ganache

200g chopped dark chocolate
2 Tbsp (30ml) cream  

Method 

1. Melt the butter in a large bowl, then mix in the cocoa and icing sugar.
2. Stir in the crunchies, nuts and Marie biscuits.
3. Press the mixture into a 23cm loose-bottom cake tin (or simply use a square dish). Chill in the fridge.
4. Melt the chocolate ganache ingredients over a double boiler (or in the microwave) and whisk until smooth. Set the mixture aside to cool slightly.
5. Spread chocolate ganache over set chocolate fudge.
6. Slice and serve. (Store any leftovers in the fridge.)  

Sunrise panna cotta and jelly 

Serves 4-6 

Take the pressure of unmoulding off – prepare dessert portioned into ramekins and serve as is once set.  

Ingredients 

For the mango panna cotta

1 Tbsp (12g) gelatine powder 1 mango, peeled and puréed 
1 cup (250ml) 100% fresh orange juice 
1/3 cup (67g) sugar
¼ cup (60ml) double-cream plain yoghurt  

For the berry coulis jelly

1 Tbsp (12g) gelatine powder 2 cup (300g) frozen red berries, thawed
¼ cup (50g) sugar
¼ cup (60ml) water
1 packet (80g) red jelly 
225ml boiling hot water 
Cherries for serving (optional)  

Method 

1. For the panna cotta, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
2. Combine remaining panna cotta ingredients, mixing until sugar is dissolved.
3. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into mango mixture.
4. Pour into a 17cm jelly mould (or a cling-wrap lined bread loaf tin of the same size). Chill the panna cotta until semi-set, about 30-60 minutes.
5. For the berry coulis jelly, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
6. Blitz together the berries, sugar and water to make a coulis.
7. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into 1 cup of berry mixture.  
8. Pour the berry mixture onto panna cotta layer, then chill until semi-set, about 30-60 minutes.
9. Prepare the packet of red jelly with the boiling hot water, then add in the leftover 1⁄2 cup (125ml) berry coulis. Mix well and pour onto the semi-set dessert.
10. Chill for 2-3 hours until set, or overnight for best result when unmoulding dessert.
11. To unmould, place a plate on the jelly mould, flip the jelly mould and plate over and remove the lid on mould. (If you’re using a metal mould, run a hot cloth on the outside of the tin, and using a sharp knife, loosen the edges from top to bottom to release the vacuum. Place on a platter and flip over.)
12. Serve chilled, topped with cherries if you like.  

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons

Also read: Tropical Pineapple Fridge Tart

The post Fridge desserts to satisfy your sweet tooth appeared first on MyKitchen.

Tangy granadilla gives these elegant vanilla panna cottas a delicious, fruity upgrade that is perfect for your summer desserts.

SERVES 4–6 // COOKING TIME 4 hours, plus overnight

INGREDIENTS
For the vanilla panna cottas
3 cups cream
1 cup milk
150 g sugar
1 vanilla pod, halved and scraped
5 gelatin leaves
For the granadilla jelly
150 g sugar
2 tbsp water
3 gelatin leaves
2 cups granadilla pulp

METHOD
For the vanilla panna cottas
1. Heat the cream, milk, sugar and vanilla until small bubbles surface along the edge of the pot. Turn off the heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the soft gelatin into the cream mixture until combined.
4. Strain the mixture into a jug and pour into moulds, making sure to leave enough space for the jelly. Cover with cling film and refrigerate for 3 hours.
For the granadilla jelly
1. Heat the sugar and water for 5 minutes over medium heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the gelatin into the sugar syrup and allow to cool.
4. Add granadilla pulp to the gelatin mixture and mix before pouring it into a jug.
5. Carefully add the jelly to the panna cottas, pouring it over the back of a spoon to avoid disturbing them.
6. Refrigerate the panna cottas with jelly overnight to set.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Curious about more granadilla-infused creations? Our quick granadilla fruit cake is ideal for brunches and picnics.

The post Vanilla panna cottas with granadilla jelly appeared first on MyKitchen.

Can’t decide what to do for Christmas dessert? We’ve made it super easy with this decadent trifle cheesecake – a fun take on SA’s festive dessert.

SERVES 6 // COOKING TIME 1 hour 35 min

INGREDIENTS
For the crust
400 g ginger biscuits, crushed
⅓  cup melted butter, cooled
For the jelly
80 g sachet red jelly
For the filling
4 eggs
1 cup sugar
500 g cream cheese
3 tbsp lemon juice
½ tsp lemon zest
1 tsp vanilla essence
2 tbsp flour
To assemble
½ cup cream, whipped
3 tbsp pomegranate seeds
⅓  cup raspberries
¼ cup cherries
Mini meringues, to decorate

METHOD
For the crust
1. Preheat oven to 150°C.
2. Whizz the biscuits and butter together in a food processor. Press into the bottom and up the sides of a springform tin.
3. Blind bake for 10minutes, then set aside to cool.
For the jelly
1. Line a cake tin the same size as the one you used for your base.
2. Prepare the jelly according to the packet instructions. Pour into your prepared tin.
3. Refrigerate until set.
For the filling
1. Beat the eggs and sugar together for 5 minutes, until the mixture is thick.
2. In a separate bowl, whisk together the cream cheese, cream, lemon juice and zest and the vanilla. Fold in the egg mixture.
3. Sift in the flour and fold in to combine.
4. Pour into the crust and wrap the outside edges of the tin in foil. Place in an oven dish filled with water to create a bain-marie.
5. Bake for 1 hour. Turn off the oven, open the door slightly and allow the cheesecake to cool inside for 1 hour. Then remove it from the oven to cool to room temperature. Refrigerate until chilled.
To assemble
1. Remove the jelly from the tin and place it on top of the cheesecake layer. Refrigerate it overnight.
2. Place the meringues under the grill, or blowtorch them until they are golden on the edges.
3. Decorate the top of the trifle cheesecake with the whipped cream, meringues, pomegranates, raspberries and cherries.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

If you loved this mash-up of two treats, wait until you try our caramel chocolate Christmas cake!

The post Enjoy the best of both with our trifle cheesecake appeared first on MyKitchen.

Trifle is a favourite this time of year! Be different and daring for your festivities with our decadent and delicious lemon and poppyseed trifle.

SERVES 14 // COOKING TIME 2 hours 10 min

INGREDIENTS
For the jelly
2 packets lemon jelly
For the lemon curd
2 tins condensed milk
Zest and juice of 2 lemons
1 tsp yellow food colouring
2 tbsp cornflour
1 cup cream, whipped
For the lemon sponge
500 g box vanilla cake mix
¼ cup poppyseeds
2–3 lemons
½ cup sugar
½ cup water
For the custard
300 g butter, cubed
2 tins condensed milk
5 tbsp cornflour
300 ml milk
4 eggs, separated
To serve
Poppyseeds
White chocolate, grated

METHOD
For the jelly
1. Prepare the jelly as per the packet instructions.
2. Pour into the trifle dish and place in the fridge to set for at least 2 hours.
For the lemon curd
1. Mix condensed milk, lemon zest and juice, and food colouring in a glass bowl.
2. Place over a pot of simmering water to heat gently. Whisk until slightly thickened.
3. Mix cornflour into a paste with 2 tbsp water, then pour into the curd mixture and whisk until thickened.
4. Cover the bowl with cling film and set aside to cool to room temperature.
For the lemon sponge
1. Preheat oven to 180°C. Grease 2 tins the size of your trifle dish.
2. Prepare cake batter as per packet instructions. Fold in poppyseeds and zest of 2 lemons.
3. Bake the cakes. Once cooled, slice cakes into 4 layers.
4. Place ½ cup lemon juice, sugar and water in a pot. Cook on medium heat, whisking, until the sugar dissolves.
5. Brush the syrup over the sponge layers.
For the custard
1. Melt the butter in a pot. Whisk in the condensed milk. Use the empty tins to add 2 tins boiling water to the pot (be careful, the tins can get hot).
2. In a bowl, mix the cornflour into a paste with a little milk. Then whisk in the remaining milk and the egg yolks. Slowly pour into the pot and cook until thickened.
3. Whip the egg whites until stiff, then fold into the mixture. Allow to cool, then place in a piping bag.
To serve
1. Place a layer of sponge on top of the set jelly. Top this with ½ lemon curd.
2. Place a second layer of sponge down and top with ½ custard and a sprinkle of poppyseeds. Finish off with the last 2 sponges.
3. Pipe the remaining custard and curd on top and add a sprinkle of white chocolate.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Looking for something a bit more local? Make this milk tart trifle!

The post Feed the entire family with this lemon and poppyseed trifle appeared first on MyKitchen.

What’s a party without them? Our jelly shot combos are quick and easy to make, and will certainly be a hit at your next gathering!

By Ulisha Moodley

Strawberry & basil jelly shots

WHAT YOU’LL NEED
1 sachet red jelly
1 cup boiling water
1 cup vodka or tequila
Fresh basil

Mimosa jelly shots

WHAT YOU’LL NEED
1 sachet orange jelly
1 cup boiling water
1½ cups sparkling wine
Orange zest, to serve

Mojito jelly shots

WHAT YOU’LL NEED
1 sachet green jelly
1 cup boiling water
1 cup white rum
3 sprigs mint

HOW TO MAKE THEM

1. Pour the jelly powder into a large mixing bowl, add boiling water, and stir until the jelly is dissolved.
2. Add the alcohol and your fresh ingredient.
3. Pour the mixture into shot glasses.
4. Refrigerate for 2-4 hours, until set.

Image: Pixabay

The post 3 jelly shot combos you need to try now! appeared first on MyKitchen.