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Day 16.

The black beauty.

I always wanted to make a black jelly since the beginning of this Royal Selangor 30-day ‘Get your jelly on’ Challenge and trying to think of what I can use to make one. I tried glass jelly powder which didn’t work out that well, it was muddy and lack of flavour. I dropped that idea and went for alternatives, then I remembered one of my favourite drinks from childhood, the black aniseed ‘cough syrup’ flavour soft drink, they called it Sarsaparilla, in Malaysia we called it SARSI. So it is only fits for me to make a drink out of it and named it SARS, not the disease, neither is breast cancer, but a tasty black jelly.

This jelly is not fizzy like the others I’ve made, because I actually wanted it to be shiny black without any bubbles inside. So I pretty much heat up all the sarsaparilla in the saucepan to get rid of all the carbonated fizz. I don’t know, there is something mysterious about ‘black food’ and don’t know what to expect when you first eat it.

Unless you are a sarsaparilla fanatic like me, if not the SARS jelly on its own can be bit boring. But I can imagine it will go well with berries as a dessert. But to be honest, I just want to see how a black jelly wiggles. LOL! 😀

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! 😀

250ml sarsaparilla
1 1/2 titanium grade gelatin sheet

1. Soak gelatin sheets in cold water until soften.
2. Heat up the sarsaparilla in a saucepan on medium heat to boiling point.
3. Add gelatin sheet to the mixture and stir to dissolve.
4. Pour the mixture into jelly mould, transfer to fridge and let it set.

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.