Pro Hart in My Kitchen & Red Bean & Coconut Jelly
Ever had one of those days in the kitchen where things just seem to go a bit crazy?
Today was one of those days.
Perhaps it was because I set out making too many things. Not sure. But here is a little insight into the day that was...
First I made some pancakes for breakfast and the lid on the milk exploded when I opened it - milk everywhere = Sticky Mess # 1.
Following breakfast I started some jelly experiments and spilt lime jelly mixture all over the bench = Sticky Mess # 2
Then, whilst heating up some coconut milk in a saucepan it spat and bubbled up crazily, the weird thing was it was only luke warm. Bizarre! = Sticky Mess # 3
Whilst making a vanilla custard I stirred it too fast and it splashed up onto my shirt = Sticky Mess # 4
After poaching some pears for a flan I was making - I spilt some of the liquid on the stove top = Sticky Mess # 5
My kitchen was turning into a Pro Hart canvas!
So after all that I did manage to finish one of my jelly projects.
I recently stumbled across a new blog called Jelly Shot Test Kitchen. I am in LOVE! It has some fantastic jelly ideas. Those of you who know me are aware that I absolutely love red beans. I bought a tin of sweetened red beans a while ago and they have been sitting in my pantry waiting to be used. I decided this was the perfect opportunity and so after being inspired by Jelly Shot Test Kitchen I made the following dessert:
Red Bean & Coconut Jelly
Ingredients
For the Red Bean Jelly
100g cooked sweetened red beans ( pureed)
1/2 cup condensed milk ( I used Skim)
1/2 cup water
3 1/2 leaves of gelatine
For the Coconut Jelly
Make the coconut jelly once the red bean jelly has set and you have cut out your desired shapes
1 x 200ml tin of coconut milk
3 1/2 leaves of gelatine
1 tbs condensed milk
Repeat these steps for each jelly
1. Prepare gelatine leaves by placing them into a bowl of cold water for approximately 5 minutes until softened.
2. Place remaining ingredients in saucepan and gently warm
3. Squeeze the water out of the gelatine leaves and add them to the warm liquid and stir until the gelatine has melted into the mixture.
Pour coconut jelly into desired mold and place in the fridge for about 15-30 minutes depending on how deep your molds are.
Once it begins to set place red bean shapes into the jelly and return to the fridge until completely set.
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Enjoy x
Tell me, have you ever had a crazy day in the kitchen? What happened?
Today was one of those days.
Perhaps it was because I set out making too many things. Not sure. But here is a little insight into the day that was...
First I made some pancakes for breakfast and the lid on the milk exploded when I opened it - milk everywhere = Sticky Mess # 1.
Following breakfast I started some jelly experiments and spilt lime jelly mixture all over the bench = Sticky Mess # 2
Then, whilst heating up some coconut milk in a saucepan it spat and bubbled up crazily, the weird thing was it was only luke warm. Bizarre! = Sticky Mess # 3
Whilst making a vanilla custard I stirred it too fast and it splashed up onto my shirt = Sticky Mess # 4
After poaching some pears for a flan I was making - I spilt some of the liquid on the stove top = Sticky Mess # 5
My kitchen was turning into a Pro Hart canvas!
So after all that I did manage to finish one of my jelly projects.
I recently stumbled across a new blog called Jelly Shot Test Kitchen. I am in LOVE! It has some fantastic jelly ideas. Those of you who know me are aware that I absolutely love red beans. I bought a tin of sweetened red beans a while ago and they have been sitting in my pantry waiting to be used. I decided this was the perfect opportunity and so after being inspired by Jelly Shot Test Kitchen I made the following dessert:
Red Bean & Coconut Jelly
Ingredients
For the Red Bean Jelly
100g cooked sweetened red beans ( pureed)
1/2 cup condensed milk ( I used Skim)
1/2 cup water
3 1/2 leaves of gelatine
For the Coconut Jelly
Make the coconut jelly once the red bean jelly has set and you have cut out your desired shapes
1 x 200ml tin of coconut milk
3 1/2 leaves of gelatine
1 tbs condensed milk
Repeat these steps for each jelly
1. Prepare gelatine leaves by placing them into a bowl of cold water for approximately 5 minutes until softened.
2. Place remaining ingredients in saucepan and gently warm
3. Squeeze the water out of the gelatine leaves and add them to the warm liquid and stir until the gelatine has melted into the mixture.
Pour coconut jelly into desired mold and place in the fridge for about 15-30 minutes depending on how deep your molds are.
Once it begins to set place red bean shapes into the jelly and return to the fridge until completely set.
Enjoy x
Tell me, have you ever had a crazy day in the kitchen? What happened?
I definitely have those days! Some days my kitchen is just telling me to get out of the kitchen! :P
ReplyDeletehaha, i often have cray days. i much prefer when everything goes to plan :)
ReplyDelete