Ingredients
| FOR THE HIBISCUS LAYER | |
| 7 gelatine leaves (platinum grade) | |
| 30g dried hibiscus flowers | |
| 650ml water | |
| 90g caster sugar | |
| 20g fresh ginger, peeled and sliced | |
| pared zest (using a swivel peeler) of 1 orange | |
| 1 cinnamon stick | |
| FOR THE BUTTERMILK LAYER | |
| 2½ gelatine leaves (platinum grade) | |
| 250ml buttermilk | |
| 70ml milk | |
| 40g caster sugar | |
| 1 teaspoon vanilla bean paste |
I went back and forth deciding whether to include a jelly recipe in this book. It’s not something I make very often; I’ve got to be in a very specific mood for it but when the craving hits, this is what I’d go for. My best jelly memories are as a child at school being served neon-red scoops that I’d shake vigorously, watching it nearly jiggle right off my plate. Served with the cheapest vanilla ice cream, it was such a treat. This version is a little more grown up, with a hibiscus jelly spiked with fresh ginger and orange, layered with milky buttermilk jelly.
View the recipe collection here
Instructions
| 1. | For the hibiscus layer, add the gelatine leaves to a small bowl of cold water and set aside. |
| 2. | Add the hibiscus, water, sugar, ginger, orange zest and cinnamon to a saucepan and bring to the boil. |
| 3. | Reduce the heat down to a simmer and let it gently bubble away for about 15 minutes. Remove from the heat and strain into a jug. |
| 4. | Take the gelatine out of the water and squeeze to remove any excess water. |
| 5. | Add the gelatine to the hibiscus and stir until dissolved. |
| 6. | Pour it into a jelly mould and leave to cool to room temperature before chilling in the fridge for 2 hours. |
| 7. | To make the buttermilk layer, add the gelatine sheets to a bowl of cold water. |
| 8. | Add the buttermilk, milk, sugar and vanilla to a small saucepan and heat gently until the sugar has dissolved and the buttermilk is warmed through. |
| 9. | Remove from the heat and let it cool a little. Add the gelatine leaves to the pan, stirring to dissolve. |
| 10. | Let it cool for about 15 minutes before pouring on top of the hibiscus layer. |
| 11. | Chill in the fridge for at least 6 hours or ideally overnight. |
| 12. | When you’re ready to serve, dip the mould in a bowl of hot water for a couple of seconds. |
| 13. | Place a plate on top and flip it over to release. |
This is an edited
extract from I’ll Bring
Dessert by Benjamina
Ebuehi, published
by Quadrille, $59.99.
Available in stores
nationally from 11 April
2024. Photography
by Laura Edwards.