jelly dessert

rhubarb & strawberry jelly whip

Published on 14 Jun 2020 by PaulaLeave a comment

Another jelly whip variation. This time I used rhubarb and strawberries I have left in my freezer from making coconut flour cake, which I didn’t enjoy as much as I though I will. But in case of jelly whip, the taste of rhubarb is more visible. It adds specific sourness to that sweetness from strawberries and jelly. And I really like it.

If you’d like more gentle taste you can swap strawberry jelly with clear gelatin (pork or vegan), but you’ll need to add some kind of sweetener.

Dessert keeps the shape nicely, so it can be cut to portions without any problems. The only difficulty in my case was the fancy form I chose. I’ve used silicone form, and even though I’ve used coconut oil to cover it from the inside and heated the form with hairdryer, it wasn’t easy to take out. You can clearly see the damage I’ve made desperately trying to take it out of the form 🙂 But you know, it’s not a heart surgery, so there’s nothing to cry over. I should have more patience or form that’s easier to remove. Learn from my mistakes 🙂 The most important is that it’s delicious, has no sugar in it, so it’s keto friendly and surely will satisfy every sweet-tooth.

Did you know that rhubarb is originated form China? Its roots were first harvested and dried for medicinal use. It contains anthocyanins which have positive effects on blood vessels and blood pressure, and recent research suggests that anthocyanins may offer anti-cancer benefits. Rhubarb is also a great source of vitamin K₁, which is important for blood clotting and bone health. A half cup of cooked rhubarb provides more than one-third of the recommended dietary intake of vitamin K₁, along with two grams of fiber, some calcium and vitamin C (source).

Just remember that rhubarb leaves are poisonous, so never eat them.

rhubarb & strawberry jelly whip

NOTE: my measuring cup is 250ml regular glass

INGREDIENTS (21x9cm form)

handful of strawberries
1 cup of chopped rhubarb
2 x 11.5g sugar free strawberry jelly (570ml of jelly from each sachet)
125ml water to cook fruits
200ml water to prepare jelly
200ml double cream

DIRECTIONS

Wash your rhubarb and cut off the leaves and the ends of the stalks. Strip the tough stringy ribs with small knife. Chop roughly in smaller pieces. Rinse your strawberries under running water.

In a small pot heat 125ml of water and place both fruits in, let it simmer for couple minutes, till fruits will be tender. Drain the liquid to a cup and set aside, we will use the juice to dissolve jelly. Blen the fruits and set aside to cool down.

Boil 200ml of water, add two sachets of jelly and stir until all jelly powder will dissolve. It’s good to make it in some kind of measuring cup, so you know how much of liquids you add. I used measuring cup from my blender set. Add juice from cooking the fruits. Now you should have about 400ml of jelly liquid. Next add blended fruits. You should finish with about 700ml of liquid.

It sound difficult but we just don’t want to end up with more than 700ml of dissolved jelly, so when we add 200ml of whipped cream we want to finish with not more than 1 liter of liquid. So jelly will be able to set enough to get nice stiff shape, we will be able to cut in portions.

Set aside dissolved jelly with fruits, al when it cools down, put it to the fridge. When it’s getting thicker but not set yet, start preparing whipped cream. You don’t need to add any sugar – two packs of jelly and strawberries (because rhubarb is quite sour) are sweet enough.

Add jelly mix to a whipped cream and mix. You can use handheld mixer if you want. Then pour it to a form or some kind of container and keep in the fridge for at least 4 hours, so it will set completely.

Enjoy!

flummery (jelly whip) with blueberries and chia #ketofriendly

Published on 12 May 202010 Jun 2020 by PaulaLeave a comment

Today’s dessert is kind of similar to this one I’ve made couple of days ago. As I said, my partner loves it so much, that he keep on asking to make more and more. So instead of doing the same dessert on and on, I decided to try something else.

That’s how this Flummery (or Jelly Whip) appeared. I had fancy glasses, so I had to find a fancy name for this dessert. According to Wikipedia “flummery” is “a starch-based, sweet, soft dessert pudding known to have been popular in Britain and Ireland from the seventeenth to nineteenth centuries (…) derived from the Welsh word for a similar dish made from sour oatmeal and husks, llymru, which is of unknown origin. It is also attested in variant forms such as thlummery or flamery in 17th and 18th century English. The word “flummery” later came to have generally pejorative connotations of a bland, empty, and unsatisfying food. From this use, “flummery” developed the meaning of empty compliments, unsubstantial talk or writing, and nonsense“.

I can assure you, that this dessert is definitely not bland and unsatisfying.

Again after Wikipedia: “In Australia, post World War II, flummery was the name given to a different foodstuff, a mousse dessert made with beaten evaporated milk, sugar, and gelatine. Also made using jelly crystals, mousse flummery became established as an inexpensive alternative to traditional cream-based mousse in Australia.” – and that’s where I have found the name “jelly whip” – on the Australian food blog.

Whatever you call it, it’s good. Keto friendly, low in sugar, so it can replace other less healthy guilty pleasures. You can also use other fruits to make it, I used blueberries because they are low carb fruits. Tropical fruits would work great with this kind of dessert, like mango or pineapple.

Also this time instead of adding already set jelly to whipped cream, I added cold liquid jelly. This way jelly whip is more smooth, with more even consistency, because it’s not so packed with air, like in strawberry dessert.

So if you’re looking for more healthy dessert option, but not boring, bland and unsatisfying – that’s a good choice.

flummery (jelly whip) with blueberries and chia

NOTE: I have only two of these fancy glasses, but with these ingredients you’ll get bigger amount of jelly whip. I used some to fill up the glasses, and the rest to make a dessert like this strawberry one. It was enough to fill up the small loaf pan. The amount of chia was enough for these two glasses. So if you would like to prepare more of half chia, half jelly whip desserts, you need to triple the amount of chia seeds and blueberries. Or if you would like to make only two portions in glasses, use one pack of whipping cream and 1 sachet of jelly. It also depends of the size of your glasses. The one I used are about 500ml each. I hope it’s not too confusing.

INGREDIENTS

2 sachets sugar free blackcurrant jelly (23g each sachet)
600 ml whipping cream (I used two 300ml packs)
3 tsp stevia powder
2 tbsp chia seeds
2 handfuls blueberries (I used frozen)

DIRECTIONS

First prepare jelly. Boil 285ml (1/2 pint) of water and pour to a bowl or jug (I’ve used my blender jug because it has measure). Always add jelly powder to boiling water, not opposite. Stir both jelly packs until dissolved and then make up to 570ml (1pint) with cold water. So it’s like two jellies in one. Cool down and put to fridge. This time we’re not going to wait until the jelly sets, like with strawberry dessert, adding liquid jelly to whipped cream we will get more smooth and creamy consistency.

In a small pot heat 3-4 tbsp of water and add blueberries and chia seeds. Bring to boil and simmer on a very low heat for 3-4 minutes. I used a fork to mash some of the blueberries. Switch off the heat and add about 4 tbsp of your jelly (if you are making bigger amount of chia add more jelly). Set aside to cool down.

Next whip the cream using handheld mixer, add 3 tsp of stevia powder. You can add more, but remember that jelly is very sweet already. Set aside some of the whipped cream for decoration. Add cold liquid jelly to the remaining cream and stir with a spoon, to get kind of marble effect, just don’t stir very neatly.

If you want you can place a layer on the bottom of the glass. To make this tilted kind of effect I used my muffin baking tray. I flipped it over, placed the leg of the glass in between the moulds of baking tray and stick with tape couple of times. So the glass was tilted with its leg taped to the baking tray.

OK, so now it’s time to fill up the glasses. I’ve started with jelly whip. Used a spoon to put it in, it’s quite fluffy, I tried to make as even surface as I could. When you fill up the glasses place them in the fridge for about an hour or so. Then fill up the rest of the glass with chia (if your chia became to thick, you can add a spoon of warm water). Again place in the fridge until it sets.

Take the remaining whipped cream and place on the top of each glass. If you have decorating set for cakes, it’s a good time to use it. If not just take a scoop and place the whipped cream on top. Arrange couple of blueberries and it’s ready.

Enjoy!

fluffy strawberry dessert (keto, low sugar)

Published on 5 May 202010 Jun 2020 by Paula1 Comment

Spring is already here in its full charm. Birds are singing in the morning like crazy, most of the trees are fully green. Rapeseed fields are shining in the sun like gold (hmm maybe that’s Sting’s “Fields of gold”?). Air is so clear, that you might feel like you’re looking through some new fancy Instagram filter 🙂 And you can literally smell the freshness of spring in the morning rain. Everything starts to bloom, so we shall too.

Even corona virus won’t stop me from enjoying this amazing show.

Spring is my favorite season, and this year gives us an opportunity to enjoy it even more. Maybe not the usual way, BBQ-ing with friends and family, but in very private, intimate scale. So lets try to take from this time as much as we can, because it’s beautiful time even though it’s so horrible.

You can enjoy Spring with this yummy low sugar strawberry dessert, that you’ll be able to prepare in minutes (I don’t count waiting time). If you’re lucky enough to have a garden, you can sit in the sun and taste this strawberry deliciousness melting slowly in your mouth. It’s so light that you might feel like you’re eating a strawberry cloud.

My partner loves it so much, that I had to repeat it, and double the portion so he can enjoy it longer. It’s low in sugar (I’ve used “no sugar” jelly and only a bit of stevia), so it’s absolutely keto friendly, will be also great for those of you who has sugar issues. Also great for all who wants to lower sugar intake, but still be able to delight in something sweet.

Today I’ve prepared small graphic presenting a few interesting facts about strawberries. Enjoy reading and tasting!

keto/low sugar fluffy strawberry dessert

INGREDIENTS (for a small loaf pan)

2 x 11.5g no sugar strawberry jelly (for 570ml of water each)
300 ml whipping cream
a few strawberries
handful of blueberries
3 tsp stevia powder

DIRECTIONS

First prepare jelly. Boil 285ml (1/2 pint) of water and pour to a bowl or jug (I’ve used my blender jug because it has measure). Always add jelly powder to boiling water, not opposite. Stir both jelly packs until dissolved and then make up to 570ml (1pint) with cold water. So it’s like two jellies in one. Cool down and put to fridge. Wait until it sets, but not 100%, we want to be able to mix it with whipped cream.

When your jelly is ready, whip the cream using handheld mixer, add 3 tsp of stevia powder. You can add more, but remember that jelly is very sweet already.

When cream is nice and thick, start adding jelly and mix with handheld mixer. It’s not going to get uniform if we use jelly that’s set. But thanks to that, you’ll get a lot of air into it, and dessert will be very light and fluffy. If you want more even and smooth consistency (but also more heavy) pour liquid jelly into the cream, but it needs to be completely cold.

Now remove leaves from strawberries and rinse your fruits under running water. Take a couple of strawberries to slice them. Make thin slices, so they easily stick to the pan. Now arrange them on the sides and bottom of the pan, add a few blueberries on the bottom.

Transfer jelly mix to the pan pressing it slightly so it covers whole pan. Put couple of strawberries inside. Even the surface, cover with a piece of cling film and put to fridge. Wait for about 3-4 hours, and your dessert is ready.

Place a plate on the top and flip it over, remove gently the pan, so that your dessert won’t fall apart. I’ve used silicon loaf pan, so it was quite easy to remove it.

NOTES: if it happens that you have a problem with removing it from the pan, I have 3 tips for you:

Place a cling film all over the pan, then put all the ingredients. When you flip it over, pan will be easy to remove, cling film as well.
Grease the pan first with some oil gentle in taste (so you’re not going to feel the taste on the dessert) – coconut will be great, sunflower or rapeseed will be fine as well. Just a very thin layer, so the pan will slide off easily.
When you take your dessert from the fridge and flip it over, use your hair dryer to warm up the pan a little bit. It will melt the jelly tiny bit, and the pan will slide off.

Slice and serve. Enjoy!