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Jelly with a twist

Jelly with a twist

Jelly with a twist
Original recipe of Evelyn Mandela – Hunger for Freedom by Anna Trapido (Afternoon Express adapted this recipe for the show)

Serves: 8
Preparation: 10 minutes
Standing time: 3 hours
1 tin pineapple pieces, drained (keep the juice)
½ cup boiling water
1 packet pineapple jelly powder
4 eggs, separated
¼ cup white sugar
2 cups Clover Fresh milk
Heat ½ cup of the pineapple juice in a saucepan until boiling. Pour into a mixing bowl.
Add the boiling water to the juice and sprinkle the jelly powder over. Stir until the jelly has dissolved. Allow to cool.

Beat the egg yolks and sugar together until light and fluffy. Slowly add the milk while beating. Transfer into a saucepan and cook gently over low heat until a custard forms – it must cover the back of a spoon. Allow the custard to cool.

Fold the cool custard into the cool but still liquid jelly. Place in the refrigerator until it starts to set on the outer edges.
Beat the egg whites to stiff  peaks and fold it into the custard mixture. Fold in the pineapple pieces.

Pour into a jelly mould and place in the fridge until set.
Unmould and serve.

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