Sadness! Today is the last day of the Royal Selangor Get Your Jelly On challenge. All I can say is that if I had a chance, I would do it all over again. And then some.
It’s been a great pleasure ‘meeting’ all the other contestant through our passion for food and watching their amazing creations. It has also been a bit of a learning curve for me, having gone out of my comfort zone with a number of dishes I’ve made. But most of all it has been a great privilege to support Royal Selangor in their bid to raise funds for the Breast Cancer Welfare Association during Pink October month. I truly hope all of our effort has helped the cause.
While I’m going to dedicate my last jelly to everyone who works tirelessly to help find a cure for this disease, the inspiration for it comes from all the things we love. Combining the flavours of Mr Chipconnoisseur’s favourtire Turkish Delight, the kids’ raspberry macarons, which they refer to as “the colourful cookies” and my ultimate treat, white chocolate. The creaminess of the rosewater and white chocolate jelly works beautifully to balance the tart flavour of fresh raspberries. It is smooth, flavourful and pink!
I hope you have enjoyed the last 30 days of cone-shaped posts as much as I have enjoyed cooking them. I will definitely keep my moulds on display and I’m sure you will see a few more cone-shaped creations in a not too distant future.
Thank you so much for all your support and lovely comments – it’s been an unforgettable month of messy kitchens, desserts for dinner and everything in between, so once again thank you.
Giveaways – now closed
To win an Olympus VG-110 camera: comment on any of the 30 Royal Selangor Get Your Jelly On challenge posts on my blog – multiple entries allowed. Camera giveaway is open worldwide! Entries close October 30, midnight AEST. Winner(s) will be announced on the blog on October 31.
To win the Cuisinart ice cream maker: enter here.
Makes 1 cone
Raspberry, white chocolate and rosewater jelly
Raspberry macarons can be bought from gourmet delis – I picked mine up from the Essential Ingredient.
For the raspberry jelly layer:
- 1/4 cup apple and raspberry juice, at room temperature
- 5 fresh raspberries
- 1 tsp gelatin
- 1 tbsp boiling water
For the rosewater and white chocolate layer:
- 1/4 cup of thickened cream
- 30g white (or milk) chocolate
- 1 tsp gelatin
- a drop of red food colouring
- 1 tsp rosewater essence
- mini raspberry macarons (store-bought)
To make the raspberry jelly layer: dissolve gelatin in hot water. Add to the juice and mix well. Place raspberries in the mould and add jelly. Place the mould in the fridge for about 30 minutes to set.
To make the rosewater and white chocolate layer: place cream, rosewater and food colouring in a small saucepan and bring to a boil over low heat. Remove from heat. Sprinkle over with gelatin and whisk until dissolved. Add chocolate broken up into pieces and stir until melted. Allow to cool at room temperature, whisking occasionally to disrupt ‘skin’ from forming.
Once cooled, pour into the mould over the raspberry jelly layer. Allow to set in the fridge for another 3 hours.
To serve: dip the mould in some hot water for 2 seconds. Turn out the jelly onto your serving plate. Serve with a side of raspberry macarons.