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Day 15.

I’ve finally made the half way mark. Funny thing is I am actually quite enjoying this whole Royal Selangor 30-day ‘Get your jelly on’ Challenge and seeing all the “crazy ideas” I have in my head slowly come to life! For this next dessert, I called it Mandarin PC, it is half mandarin jelly and half vanilla cotta. It is a simple but significant dessert for me, because it is the dish I made for the Masterchef auditioning last year.

I just love the pairing of the citrusy mandarin with the sweet vanilla panna cottta. The dessert itself is pretty simple to make, with the angled split of two jellies makes it more fun and impressive. All you have to do is pretty much let the first layer of jelly set in the mould on an angle by leaning it inside a ramekin or a bowl. If you want a little fancier, always can add some whole mandarin segments into the jelly so you can something to chew on. Then once it is set, you can let the mould sit back upright before pouring the next mixture in to the brim.

I still remember I served this panna cotta with a sable made out of Weetbix! George and Gary loved it, I guess my crazy idea has paid off! 🙂

Anyway, let’s see whether it will jiggle this time?

And make sure you come back each day for a new tit-illating video! Seriously, there are some really good ones that you simply can’t take your eyes off! 😀

Juice of 2 mandarins
2tbsp of sugar
1 titanium grade gelatin sheet

1/2cup milk
1/2cup heavy cream
1tsp vanilla paste
2tbsp of sugar
1 titanium grade gelatin sheet

1. Work on the mandarin jelly first, soak the gelatin sheet in cold water.
2. Heat up the mandarin juice with sugar on medium heat and let it simmer for 10 minutes, and reduced to around 100ml of juice left.
3. Add the gelatin sheet and stir to dissolve. Pour the mixture into the jelly mould that has been tilted on an angle. Transfer to fridge and let it set.
4. Then work on the panna cotta. Soak the gelatin sheet in cold water.
5. Heat up vanilla paste, sugar and milk in a saucepan on medium heat until boiling point, then drop it the gelatin sheet, stir to dissolve.
6. Add the heavy cream and mix well, let it cool to room temperature. Now sit the jelly mould right up and fill the mould with the mixture to the brim.
7. Transfer back to fridge and let it set completely.

WIN Royal Selangor Nick Munro Jelly Mould autographed by Billy Law from Masterchef 2011 & a Olympus VG-110 Camera.

If you like my jelly idea/concept for the Royal Selangor 30-day ‘Get your jelly on’ challenge in aid of Breast Cancer Awareness Month, please do support and leave a comment. Any feedback, idea or even share your story is very much appreciated! Each time you leave a comment will automatically enter into the competition to win these fabulous prizes! You can also use the buttons below and share it with the social world! Thank you!

Entries close 30th October, winner will be announced on 31st Oct.