Thursday, May 1, 2008

Broken Glass

Broken Glass Jelly and Mousse

Hasn't it been like an oven in KK the past week? I am not a sweaty person, not even in non-air con rooms. But the last few days I've had to shower twice and with cold water which was not cold but warm. Cooking was like cooking in hell, especially stir-frying, so I usually cooked a casserole and a veg for dinner, and served lots of fruits. I must've had more 100 Plus in the last week than I've had in the last 6 months.

In this hot weather, I suddenly craved for the all-American dessert--cold, jiggly, wobbly Jello--and remembered an old dessert recipe from a cookbook (Company's Coming by Jean Pare) that Florence had given me on her trip back from Canada years ago. The dessert was 'broken glass' and I made it once or twice for Yi and Ming's birthday parties when they were still very small. Hub, who doesn't like sweet stuff, was surprisingly full of praise when he ate 'broken glass'. He said, "This is very nice, not too creamy or heavy or sweet. Yes, I really like this." (I have omitted all sugar called for in the recipe.) Ming and Wey too had big slices when they got back from school and after dinner. Ming especially loves it and gave me an idea: next time don't use cream in the jelly so that the broken glass will really look like stained glass. Another variation I'm thinking of is to add cream cheese to the mousse. Next try.

After my photo session, I gobbled the huge piece of 'broken glass' you see in the picture, and washed it down with a cold Ribena and it was such a cooling, satisfying feeling. I think there'll be more Jello recipes on the way. This dessert needs time to set so it's best to make it at night. I've used Jello and Western Family brands jelly crytals as they work best. Our local jelly powders don't work, so don't waste your $.


Broken Glass

1 box 3oz/85g lime-flavored Jello*
1 box 3oz/85g raspberry-flavored (or any red) Jello
1 box 3oz/85g lemon or orange-flavored Jello
3 cups boiling water
1 1/2 cups ice-cold water
1 1/4 T gelatine powder
1 cup pineapple juice
1/4 cup ice-cold water
2 cups whipping cream (either dairy or non-dairy)
1/2 t vanilla essence

2 cups McVities Digestive biscuits
2/3 cup melted butter
--crush the biscuits until fine and mix with the melted butter. Press the crumbs onto the bottom of a 10"/25 cm spring-form pan and bake 10 minutes at 160 C. Take out and leave to cool.

* I find that only Jello sets well. Western jelly doesn't, especially the raspberry flavor.

1. Get ready 4 round trays/pans of 8"/20 cm or square trays of similar capacity. Rinse the pans/trays so they are wet (so jelly will slip off easily).

2. In a medium-sized bowl, add the lime-flavored Jello powder and 1 cup of boiling water, stir until all the sugar is dissolved. Add 1/2 cup cold water, stir well and pour into one of the trays. Do the same with the raspberry and the lemon Jellos. When cool, put all the three trays into the fridge to set.

3. When the Jellos have set, you can proceed to this step. Dissolve the gelatine powder in the the pineapple juice, then heat it until all the gelatine is dissolved. Add the 1/4 cup cold water, let cool and put into fridge. While waiting for the pineapple jelly to turn syrupy, whip the cream with the vanilla until cream is stiff. Cut the 3 Jellos into 1 cm squares and ease them off the bottom of the trays.

4. When the pineapple jelly is syrupy but not quite set yet (too watery and it won't hold the mousse, too set and it will not mix well), take it out and stir it up a bit. Using a hand whisk or metal spoon, quickly and gently combine the pineapple jelly with the whipped cream, then mix in the 3 jellos and pour the mixture into the prepared pan, level and chill for at least 6 hours or better still, overnight.


CK-II said...

Wow! That looks delicious! I'm sure it tastes as good as it looks.

Rei said...

This looks really good! Thanks for sharing. :)

Precious Pea said...

Yes, weather in KL has been crazy too. I lost count of how many times i bath for those days that I don't have to work. Can feel my throat itching now and been feeling heaty and warm for past few days. My only hope is not to fall sick this weekend.

BTW, your broken glass looks colourfully refreshing!

Denise ^ ChiCkyEGG said...

Beautiful !
I'm gonna try this!
but, may be like u say, ubstitute with cream cheese? or healthier version just another cystal clear jelly for whole? haha!
u kknow what, ur beautiful broken glass looks like those Church colourful tinted glass!
see this, then u know what i meant.

Junkgirl said... looks terrific and kind of reminds me of the glass windows in churches.
You've got great talents.

Moodie Foodie said...

yumyum! looks marv - did thought it was a cheesecake before i read the description. but i think it would weigh the cake down too much. the mousse would be the better choice.

one thing i'd like to ask if u don't do u make the perfect base for a cake? i tried making a cheesecake last time and the base was a bit too soft and quite crumbly....and i actually crushed the biscuits by hand coz i dont have a blender :( - ended up with very red fingers, but worth it though coz i made it for my sister as a bday present.

Big Boys Oven said...

as elegant as the baker herself!

Terri @ A Daily Obsession said...

ck: yes, it is rather special me think too :)

rei: try it, kids n adults both like it

preciousp: did u? fall sick? no lah, i see u've been creating wonders in ur new kitchen. when hub n i were courting, my only request was an air-con kitchen which he promised. promise was not kept.

denise: u try it n i know u'll make an even prettier version. quick, b4 everybody does it.

junkgirl: yes, stained glass in churches. it's easy so do try it soon.

moodie: ok, u do know how to tell unbaked cheesecakes frm baked ones? unbaked r moussey and have a biscuit base bc while baked ones have a sponge cake base. my biscuit base was too crumbly bc d truth is, i used 1/2 cup melted butter instead of 3/4 cup (always trying to cut down on oil). to crumble the biscuits finely, i put them in a bowl and use my the end of my short cylindrical rolling pin (the type u use for making shui jiao) to crush them like u would do using a pestle n mortar. does the job perfectly.

no, i don't mind Q; i welcome them bc this blog is for u n me to learn more about cooking :)

BBO: TQ, tt's a double compliment! ur ckaes r an inspiration to me btw. i'll be smiling all day :) n did ekeng tell u my message about doing a baking class here?

Moodie Foodie said...

great tip about the pestle & mortar. i have one in the kitchen which i will use the next time i make cheesecake. thanks!

Big Boys Oven said...

dear Terri, yes ekeng did! Please arrange, :)

wmw said...

It's so lovely looking. Dunno whether to eat it or frame it! ;o)

Greg Wee said...

That looks like an art project!

Lindz said...

thanks for posting this, this is so delicious, I followed your recipe for my christmas lunch and eveyrone loves it, thank you so much.... I love particularly the biscuits in the bottom.

westerly auto glass said...

Best tasting glass ever.

She Chin Shen said...

Hi, where do u usually get your Jello crystal powder from? I cant find it anywhere in Melaka. Please help! There are so many recipes i wanna try using Jello products! :(

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