How do I make my own blancmange?

This is custard powder made up with milk and sweetner with added chocolate. I love making sugar free trifles. I usually use sugar free jelly and add a bit if fruit (used raspberries today) because trifle sponges are covered in sugar. Then I add blancmange when the jelly is set. I have to let it cool because it can re-melt the jelly. But now I can only get blancmange if my sister posts me some (they still sell strawberry flavour where she lives). The trouble is that most people use custard but I don’t like it’s flavour in trifle. This time I did make custard but added four square pieces of no added sugar chocolate and melted it into the milk. I will use this mix and then add whipped cream on top of the trifle to finish it off. But I just wonder if I can make my own with cornflower and flavourings? That would be a lot easier…

Guess what we had for tea.

Yes, another trifle. I used sugar free jelly, but I added blueberries. Of course there was fat in it, but I made strawberry blancmange with semiskimmed milk and a sweetener instead of sugar. I used half the amount of whipped cream than I usually do. So I guess it was reasonably healthy, especially compared with other festive treats, such as stollen, mince pies and Christmas pudding (which I sadly indulged in too!).

How do you release jelly (jello?)

Trying to make a ginger (orange flavour) cat jelly.

I was given a cat shaped jelly mould a few years ago but never used it. Then yesterday I decided to make an orange jelly for fun. I could have added fruit or trifle sponges to strengthen it but I wanted it to be pure jelly, and I was going to call it ginger and maybe take a few photos in different places before we have it for tea.

I tried mixing the jelly powder but I didn’t realise it hadn’t all dissolved until I cleaned the bowl I’d made it in, would that weaken the jelly? Then I couldn’t lie it down level because it’s head is higher so I had to prop it up in a bowl to put in the fridge. I let it set overnight. But how to get it loose? I tried running a thin knife round the edge, then turned it up on a plate, wobble, no! Tried running the mould under the hot tap, no! Tried tapping the mould, whoosh, a few bits dropped out, tried a knife again and tapping.. It finally came out, a saggy, wibbly wobbly brother cat to the solid mould.

Does anyone know what I should have done?

Half made trifle

Made another trifle today, I used sugar free jelly (not jam) which I added blueberries to with a small amount of port. Then topped with strawberry blancmange. Now it needs a topping of whipped cream… Yum!

I think it’s the cold weather and boredom that has drawn me to making my favourite dessert. The trick is to let the jelly cool and set before you add the topping of blancmange, and to let that cool before you add it to the jelly so it doesn’t melt it. Plus I add slightly less liquid to each bit so I know it will thicken properly.

Tasty.

Trifle time

It turned out very tasty and fruity. I use sugar free jelly and blancmange, but the amount of fruit I put in was very naughty.

As I whipped the cream I was a bit enthusiastic with the hand whisk and some od it went over my Christmas jumper! At least we were not going out so I can slob around in my pyjamas and dressing gown.

By the way instead of sherry I used fortified British wine that was very fruity.

Cheers everyone!

Trifle dipping?

_20200720_001144

Oh dear! My blancmange was too warm when I put it on top of the jelly. And I got extra thick cream which I over whipped.  The whole thing is a delicious mess!

Now, trifle dipping, what is that? The act of knicking an extra spoonful of trifle after you’ve had your fair share! I’ve been known to slice a thin sliver off our Christmas trifle late at night. It is my favourite dessert.

X

USK challenge, Making

_20200719_211718

Well I made another trifle. Sugar free jelly (raspberry flavour), with added cherries off the tree. Then vanilla blancmange because I didn’t have any others. I poured a punnet of blueberries in the mix as I boiled the milk for it. Now it’s a nice pink colour. It’s setting in the fridge and I will add whipped cream when it’s ready. Yummy.

Enough of the recipe. But the challenge did give me the excuse to make it. Now there are only about three more of this set of challenges left. We will have to come up with some new ideas.

X

Who’d think, cherries in coleslaw.

DSC_2759

With such a large crop,

bowls full to the top,

I tried-

To decide-

what to do with them?

Each cherry on a stem!

Salad with cherries

fills my belly.

Coleslaw with cabbage

with cherries added.

Now I’ll make jelly

with added cherry,

summer fruit,

so much loot.

Birds are merry

They have cheery

Cherries too!

🍒

 

Favourite food

sketch-1579448202257

I’m making a trifle (my favourite food). I use sugar free jelly in the base, making up about a pint.  Usually I add a little sherry to the mix. This time I used a stale scone cut into pieces to give the jelly a bit more strength. I put them in the base of a nice glass bowl. You can get trifle sponges but I couldn’t find any. Once the jelly has cooled but not set I poured it into the glass bowl covering the scone pieces. This goes into the refrigerator. Later I will make a pint of chocolate blancmange, I use sweetener instead of sugar to sweeten it. (I don’t like custard, but some use it instead). That gets poured on the jelly once it has cooled but is still liquid so that it doesn’t melt the jelly. The bowl goes back into the fridge. Finally I whip double cream till its stiff and spoon it over the trifle. Serve with cherries and chocolate shavings. Enough for six large portions.

Jelly fish inspired by blogger little fears

Jellyfish IMG_20190415_113957_424

Inspired by a post by little fears.

Ugh, jelly flavoured fish….. So strange Fran thought. She’d seen a sign jellyfish for sale, and was mentally trying to work out what it meant. What flavour would they be? Lemon, ginger, cherry?

She walked across the road from the tropical fish shop. There was another store there. Jelly babies were on display by the counter. Why all this jelly? What was happening…..who turned babies into jelly anyway?

Two doors down from the sweet shop was a grocery store. She walked round it only to find sugar free jelly, jelly rolls and jellied eels.

It’s a wobbly wobbly world she thought.