Fly fly me away. Soaring into a clear blue sky... just the slightest breath of wind and cotton wool clouds.
Be careful. Eat too many of these and you may join me ! I tried one. It tasted like orange and jelly and sort of like sweeties. I had another and felt decidedly light headed. Jeez - these are D.A.N.G.E.R.O.U.S. but I think they would be spectacular at a party
I don't drink. I don't LIKE alcohol..... but I don't mind it cooked into things as long as it doesn't taste of alcohol. Surprisingly, it's not bad in jelly...
I've recently been inspired by Jelly Shot Test Kitchen. They do some awesome looking jellies which really intrigue me. I've bought their book and I love it. Some super ideas. This recipe did not come from the book or their blog. It was a combination of my own that has thankfully turned out a success. The photos - well - they were a bit of a fluke, but I like with how they turned out. My husband reckons they're just odd. I prefer to think they're one of a kind :-P
I guess you bloggers want to know how a rubbish snap shotter like me ended up with these crazy blue and orange photos....
This recipe was made in the 8 Dariole silicone bakeware mould. This recipe fills approx 10 large dariole cells. We also do a smaller 12 cell Dariole mould. The smaller one is the same shape, just half the volume in each cell. It may be better for party jelly shots... unless you want all your guests drunk and disorderly after a couple of jellies !
2 cans of mandarin oranges in syrup
juice of a lime
8 to 9 gelatine leaves
packet of orange flavour table jelly
Take your dariole silicone mould and verly lightly oil each cell. A couple of droplets rubbed into each one is more than enough. Place the dariole mould or moulds on a baking tray.
Put the 250ml of Bacardi into a bowl with 6 > 7 gelatine leaves. Leave for 5 minutes or so to soften.
Put 250ml of the syrup from mandarin oranges in a saucepan and bring to a simmer. Add the bicardi with gelatine leaves and stir to dissolve. Once dissolved remove from the heat and set aside.
Menawhile, soak 2 gelatine leaves in 200g of water to soften.
In another pan, put the rest of the water and packet of table jelly. Heat until table jelly dissolves. Add the water and gelatine leaves and stir until dissolved. Remove from the heat and set aside.
Put a tiny amount of orange jelly in each mould cell. Put the mould (on the tray) in the fridge for approx 5 mins for the thin layer of jelly to set.
Remove from the fridge. As soon as the Bacardi jelly mix has cooled, pour this on top of the first layer to 2/3 fill each cell. Put back in the fridge to chill.
Once the second layer has set, put some mandarin orange segments in the remaining cell space and top up with orange jelly. You will have used all of the syrup, but only half of the mandarin oranges. These can be used as garnish - or taste great eaten as they are !
Again, chill until set. 25ml of Bicardi in each jelly is quite a lot, so don't under estimate how strong these babies are.
Iff yuo eat two meany youre furds might get wurdled .....
Ok - so the mad blue and orange photos.... The light indoors was dire. Outside was really bright and sunny. Nice ! The shadows being cast were a royal pain however, so I tried to get rid of them by taking some shots of the jellies on top of my mirror board. Where ever I placed them, I was getting issues with light bouncin back. Infact, it was worse than the shadows.
Last ditched attempt was on a little table right in the middle of the lawn. The blue back ground you see is just the sky. A brilliant blue on a glorious sunny day. That was yesterday. Today has been rather gloomy, very overcast and grey !
Sarah-Jane Nash - July 11 - www.siliconemoulds.com - massive range of silicone bakeware moulds. Suitable for jelly too.