Jelly Desserts
For the meringues:
For the lemon jelly:
For decoration:
A refreshing lemon jelly dessert topped with colourful homemade meringues, delicate white chocolate decorations and freeze-dried raspberries. Finished with fresh mint, this elegant dessert combines tangy citrus flavours with sweet, crunchy toppings.
Prepare the meringues. Preheat the oven to 100°C (conventional heat, without fan). Line a baking tray with baking parchment. Place the egg whites in a mixing bowl and whisk until foamy. They do not need to form completely stiff peaks at this stage.
Gradually add the sugar, one tablespoon at a time, whisking thoroughly after each addition. Do not reduce the amount of sugar, as this may affect the meringues. Continue whisking until the mixture is very stiff, thick and glossy.
Whisk for another 3 minutes to stabilise the meringue mixture. Finally, add the potato starch.
Prepare a piping bag by turning it inside out and placing it over a glass to hold it steady. Using a brush, paint 3–4 lines of gel food colouring along the inside of the bag. Turn the bag back the right way so the colouring is on the inside, then fill it with the meringue mixture. Cut approximately 2 cm off the tip and pipe small meringues onto the prepared baking tray. Dry in the oven for approximately 2 hours, until the meringues lift easily from the baking parchment.
Prepare the lemon jelly. Dissolve both packs of Gellwe Lemon Flavour Jelly in 650 ml of hot water. Immediately divide the mixture between four glasses and leave at room temperature for approximately 30 minutes. Then refrigerate until completely set. The finished jellies will be decorated with meringues, mint and tempered white chocolate.
Prepare the chocolate decorations. You will need a digital confectionery thermometer. Melt 70 g of the white chocolate in a bain-marie or microwave until it reaches approximately 45°C. If the chocolate becomes too hot, allow it to cool to the correct temperature. Add the remaining 30 g of finely chopped chocolate and stir until completely melted.
Gently warm the chocolate to 32°C, making sure not to exceed this temperature. Pour it onto a sheet of baking parchment and spread it evenly using a palette knife. Sprinkle with the freeze-dried raspberries. Wait 1–2 minutes until the chocolate begins to set, then cut it into pieces using a pastry wheel. Once completely set, carefully remove the chocolate decorations from the parchment and arrange them on top of the lemon jelly desserts.
Enjoy!
