Marshmallows Jelly

Ingredients:

1 l water
600 g sugar
200 g marshmallows
40 g unflavored gelatine
20 ml essence of condensed milk

Preparing:

Moist unflavored gelatin in 1 cup of water.
Heat the rest of the water with the sugar, then remove from heat when boil.
Allow to cool and add the essence of condensed milk.

Pour into a greased mold a little jelly and refrigerate for 40 minutes.
Distribute the marshmallows, pour the rest of the jelly on top and refrigerate for 2 more hours.

Strawberry Jelly

Ingredients:

4 cups water
1 cup strawberry syrup
1 cup grenadine
1 cup cold water
45 g unflavored gelatin

Preparing:

Moist unflavored gelatin in cold water for 5 minutes.
Dissolve in water bath and set aside.

Mix 4 cups of the water with strawberry syrup and grenadine.
Add moisted gelatin.
Pour the mixture into the mould and refrigerate for 4 hours.

Watermelon Mousse

Ingredients:

1 1/2 cup mashed watermelon
1/2 litre sour milk
100 g sugar
4 sheets unflavored gelatin
2 egg whites
Cold water

Preparing:

Soak gelatin in cold water.

Cook sugar with a bit of watermelon purée until it forms a syrup.
Add soaked gelatin when boil.
Add the remaining watermelon purée and mix well.

Beat the egg whites until soft peaks form.
Add to the watermelon mix carefully.
Pour the mixture into cups and refrigerate for 4 hours.

Watermelon Sorbet

Ingredients:

2 cups watermelon, diced and seedless
1/2 cup sugar
1/3 cup cranberry juice
1 envelope unflavored gelatin

Preparing:

Process watermelon cubes with sugar until get an homogeneous mixture.

Soak gelatin in cranberry juice for 5 minutes.
Dissolve the mixture to low heat and add the watermelon mixture.
Pour on a pyrex, cover and freeze for 2 hours.

Break the mixture and blend in average speed until smooth.
Put back into the pyrex, cover and freeze for 6 more hours.

Orange and Carrot Jelly

Ingredients:

1/2 liter water
2 oranges, into gores
1 orange flavor gelatine envelope

Carrot Jelly:
2 cups milk
1 cup pineapple juice
250 g cream cheese
200 g sugar
200 g grated carrot
150 g cream
40 g unflavored gelatin

Preparing:

Bring to the boil a litre of water, add the orange gelatin and stir well to dissolve.
Allow to cool and pour 1 cm from the mixture over a mold.
Place orange gores on the bottom, wait for about 10 minutes and pour the remaining gelatine.
Refrigerate for 1 hour.

Moist unflavored gelatin in 1 cup of milk.
Heat the remaining milk along with sugar, cream cheese and cream and mix well.
Remove from heat when it starts to boil.

Allow to cool and add moisted gelatin, mixing well to dissolve.
Add the grated carrot and pineapple juice.

Pour the mixture over the orange gelatine and refrigerate for 2 hours.

Amaretto and Coffee Jelly

Ingredients:

Amaretto Jelly:
3/4 l milk
4 ml amaretto
1 cup cold water
1 can evaporated milk
1/2 can condensed milk
45 g unflavored gelatine

Coffee Jelly:
1/2 l water
100 ml coffee liquor
1/4 cup cold water
150 g sugar
15 g unflavored gelatine
1 tbsp soluble coffee

Preparing:

Moist unflavored gelatine in the cold water and set aside.
Bring water to the boil with the sugar and remove from heat.
Add moist gelatine, coffee and coffee liqueur, move until dissolved and reserve.
Apart 3 tbsp of this jelly.

Pour coffee jelly in the mould and refrigerate for 1 hour.
Cut shapes and place in the second mould.
Bathe figures with the 3 tbsp jelly you reserve.

Moist unflavored gelatine in the cold water and set aside.
Bring the milk to the boil and remove from heat.
Add gelatine and amaretto, move until dissolved and reserve.
Pour the amaretto jelly over the coffee pieces and refrigerate for 2 hours.

Orange Jellies

Ingredients:

3 cups orange juice
1 tbp Grand Marnier
6 tsp gelatine

Preparing:

Moist gelatine in 1/2 cup of the juice.
Dissolved the gelatine in water bath and cool slightly.

Stir in the rest of the orange juice.
Strain the liquid and stir in the liqueur.
Pour the mixture into 6 wet moulds and refrigerate for 4 hours.

Raspberry Cheesecake

Ingredients:

250 g plain sweet biscuits
90 g unsalted butter, melted

Filling:
500 g cream cheese, softened
250 g frozen raspberries
1 1/4 cups cream, whipped
1/2 cup caster sugar
1/3 cup lemon juice
2 tbsp gelatine
2 tbsp caster sugar, extra

Preparing:

Finely crush the biscuits in a food processor.
Mix with the butter and press firmly over the base of a greased tin (and line the base with baking paper) until firm.
Refrigerate for 20 minutes.

Moist the gelatine in 1/4 cup water.
Dissolved the gelatine in water bath, stir and allow to cool.

Beat the cream cheese until creamy.
Add the lemon juice and sugar.
Fold in the whipped cream and half the gelatine.

Process the raspberries and extra sugar in a food processor until smooth.
Push the purée through a fine-meshed nylon sieve to remove any pips.
Fold the remaining gelatine into the raspberry mixture.

Place both mixtures into the tin and swirl them together, using the point of a knife.
Refrigerate for 5 hours.