Strawberry Shortcake Jelly

Food Pictures Jan 2013 005

For the strawberry Jelly

  • 1-1/2            lb strawberries
  • 1/2               cup sugar
  • 1/2               cup cold water + 3 tbsp
  • 2                  lemons(juice of lemons)
  • 1-3/4            tsp unflavored gelatin

For the Panna Cotta

  • 2                  cups Homo milk
  • 1                  cup whipping cream
  • 1/4               cup sugar
  • 1-1/2             tsp vanilla essence
  • 2-1/2             tsp unflavored gelatin
  • 3                   tbsp cold water

          1                  Sheet Pound Cake

Instructions

Strawberry Jelly

  1. Puree strawberries, sugar,  and 1/2 cup water in a food processor.
  2. Press through a fine sieve into a bowl.
  3. Stir in lemon juice.  (You should have 2 cups of liquid).
  4. Sprinkle gelatin over remaining 3 tbsp water, and let stand until softened, about 5 min.
  5. Heat half cup strawberry puree in a small saucepan over medium-high heat.
  6. Add softened gelatin, stirring, to dissolve.
  7. Stir into remaining strawberry puree.
  8. Divide among 8 six oz rounded teacups or ramekins.
  9. Refrigerate until almost set,  about 1 hour.

Instructions for Panna Cotta

  1. Stir together milk, cream, sugar and vanilla in a medium saucepan. Bring to a simmer.
  2. Remove from the heat,, and let it stand for about 10 min.
  3. Sprinkle gelatin over cold water, and let stand until softened, about 5 min.
  4. Bring milk mixture to a simmer.
  5. Add softened gelatin and stir until it dissolves.
  6. Strain through sieve set over a bowl of ice-water bath.
  7. Stir in vanilla essence.
  8. Let cool, stirring until just beginning to set, 10 – 15 min.
  9. Divide among teacups.
  10. Cut 8 rounds of pound cake to fit into the teacups and place 1 inside each cup.
  11. Refrigerate until set.  8 hrs or overnight.
  12. To serve dip teacups in hot water, 15 sec until gelatin loosens, and invert quickly.
  13. Serve with fresh strawberries.

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