As a celebration of passion for life, today’s jelly is filled with Champagne and set in the Royal Selangor jelly mould, inspired by mountains to remind us to challenge ourselves to overcome our fears.
As hard as it seems sometimes and as dark as it can get, we must all stay strong, we must fight for a cure, we must remain hopeful and we must never, ever give up. Life is just too precious and beautiful.
~Mowie Kay, 10 September 2009.
I think the above sums up beautifully what the Royal Selangor Get Your Jelly On challenge is about; raising awareness of the terrible disease and helping those affected with funding and support they need to carry on, to remain hopeful and never, ever give up.
If you are not by now convinced of the beauty and versatility of uses for the Nick Munro designed Royal Selangor jelly mould, perhaps the fact that proceeds from the sale of this terrific mould go to support women fighting for their lives against breast cancer, might help convince you to purchase one.
Inspired by Mowie Kay’s Champagne lemon jelly and mango mousse verrine, which in turn is a tribute to both her mother who passed away from cancer and Barbara of Winos and Foodies, who herself is a cancer survivor, I present you with the Champagne and citrus jelly with passionfruit cream. It is a humble interpretation of Mowie’s dessert but it highlights the fact we should always look on the bright side of life and celebrate little moments, pause and cherish them and those around us who mean the most.
My Mother instilled in me the qualities I treasure most to this day – to be the best I can be, to appreciate the beauty in life, to always see the positive side of things and in people, to be passionate, to love and allow myself to be loved, and to inspire greatness. But most importantly to celebrate life.
~Mowie Kay, 10 September 2009.
Incidentally, the first bottle of Moet I bought for this bubbly dessert was broken and empty – such an insignificant challenge compared to the one people diagnosed with cancer are facing everyday. It didn’t stop me from pressing on; I got a fresh one and carried on. And nothing should stop us from supporting great causes that help others carry on too.
Thank you for stopping by.
Champagne and citrus jelly with passionfruit cream
As a celebration of passion for life, the jelly is filled with Champagne and set in the Royal Selangor jelly mould, inspired by mountains to remind us to challenge ourselves to overcome our fears.
For the jelly:
- 1 packet of lemon jelly (makes 500ml)
- 250ml boiling water
- a small bottle of Champagne (200ml)
- 4 -5 citrus wedges (I used mandarin and grapefruit)
- 1 tbp gelatin
- (edible gold leaf)
For the passionfruit cream:
- 1/4 cup thickened cream
- pulp of 1/2 passionfruit
To make the jelly: dissolve lemon jelly crystals and extra gelatin in 250ml boiling water. Add Champagne and mix. Allow bubbles to subsede and cool down to room temperature. Pour jelly into your moulds and place in the fridge for 30 minutes to begin setting.
Cut citrus wedges into small pieces, place in a sieve and allow excess juice to drain. Once the jelly is starting to gel, add citrus pieces, pushing gently around the jelly for an even effect.
To make the passionfruit cream: prepare this just before serving. Beat cream until soft peaks form. Add passionfruit pulp and mix through gently.
To serve: remove jelly from the mould and adorn with some gold leaf specks. Spoon a little passionfruit cream on the side. Serve immediately.