A great, refreshing and easy dessert which looks pretty too!
If you are using a pretty mould with an indented shape like my rabbit in the photo, you might want to make some jelly in a different colour and flavour for the shape to stand out. Here, for an Easter theme, I used passion fruit juice for the bunny. I only needed a tiny amount just for the shape of the rabbit but you may choose to make much more to top your jelly with. Use baking spray in the shape so that the jelly comes out easily from that part of the mould.
Ingredients (serves 6-8)
- 350g Greek yogurt
- 250ml full fat milk
- 250ml double cream
- 4 gelatine leaves
- 75g honey
- 50g syrup from a jar of stem ginger
- 1 piece of stem ginger, thinly sliced and then cut in very small cubes
- 4 passion fruit
- 3-4 crispy ginger biscuits, crushed,
- Plus 1g of agar-agar if you are making the passion fruit gel
Method
Cut the passion fruit in half and empty their pulp in a fine mesh colander over a measuring jug to capture the juice. Reserve the pips. Add a couple of tbsp of ginger syrup and enough water to make up 100ml of liquid. Transfer the liquid to the smallest saucepan you own and stir in the agar-agar bringing the liquid to a boil and continuing to cook for a minute past the boiling point. Empty carefully into your mould and put in the fridge to set. This will only take a few minutes.
Now to make the yogurt jelly, put the gelatine leaves in a bowl with very cold water for 10 minutes to bloom.
Bring a saucepan with the milk and cream to boiling point. Add the honey, ginger syrup and chopped stem ginger and stir well. Squeeze the gelatine leaves and add to the pan together with the Greek yogurt and the passion fruit pips. Whisk to incorporate everything. Transfer to a bowl and place that over a bigger bowl into which you pour some very cold water and quite a few ice cubes. Whisk the mix for 10 minutes or so until it starts setting.
Pour half of it over the passion fruit jelly in the mould and return to the fridge, leaving the remaining jelly on your kitchen counter. After about 30 minutes, take out form the fridge the mould and sprinkle the crushed ginger biscuits on its surface. If the jelly on the counter has thickened sufficiently to be spooned over the crushed biscuits do so otherwise return the mould to the fridge and whisk the jelly in the bowl over the cold water some more to thicken. Pour that into the mould and return to the fridge to chill completely and set 3-4 hours.
Dip the mould in very hot water for 30 seconds and turn over onto a cake plate to serve.
You may serve with chopped fresh fruit or more crushed ginger biscuits, mint leaves, edible flours or anything else you fancy.