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Day 30.

Boys & Girls, I’VE MADE IT!

30 days, 30 recipes, 30 videos, I can proudly say that I have finally completed this bigger than Ben Hur Royal Selangor 30-day ‘Get your jelly on’ Challenge for the Breast Cancer Awareness month. I hope you all enjoy my creations as much as I enjoyed making them for this challenge, and raised as much awareness about breast cancer as I possibly can. So, thank you all for your lovely comments and support, much appreciated!

The curtain calls, I present you my final ‘Get Your Jelly On’ creation, a three flavoured ice cream dessert called TRIO, or TRI-O, or THREE-O. Get it?

When I made the pandan cake for the Pandan Lamington, I have some offcuts and leftover, so I decided to make another dessert out of them and hence the TRIO was born. I wanted to make pink spun sugar and decided to add some red food colouring into the sugar syrup, but I think it turned out more red than pink, hmm never mind. HAHA! Then I also added glucose into the mixture, so that it is more pliable and more stretchy when I spun it. Ice cream wise, I simple selected three fruit flavour ice creams for the summer days, you are more than welcome to create your own neapolitan ice cream combo. Anything tickle your fancy really.

Since this is my very last dessert of the challenge, I thought maybe I should spice it up a little with my ‘Will it jiggle?” video. 😉

And don’t forget to comment about this dessert to enter the competition to WIN an autographed Royal Selangor Nick Munro jelly mould and an Olympus camera!

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! 😀

TRIO
Panda sponge cake - recipe here
Fruit mixed ice cream - lychee, mango, lemon

Spun sugar
100g caster sugar
1tsp glucose
1 cup water
4 drops of red food colouring

Method
1. Grease and line the jelly mould with baking paper.
2. Cut the pandan cake into triangles and lay around the mould.
3. Place a scoop of lychee ice cream into the mould and press down firmly. Then add two scoops of lemon ice cream and lastly fill the mould with mango ice cream.
4. Cover the ice cream with a round disk of the pandan cake, transfer the cake into freezer and let it set for 1 hour.
5. To make the spun sugar, add sugar, water red food colouring and glucose into a saucepan on medium heat, stir to dissolve all sugar. Once boiling, turn it up to high heat, now make sure you don't stir it anymore. Let it boils until the temperature reaches 154C. Remove the saucepan from heat and dip the base to cold water to stop cooking.
6. Set up a working space using two chopsticks hanging over the kitchen bench, and put some newspaper down on the floor. Dip a fork into the sugar syrup and whisk back and forth between the chopsticks and let the sugar drips. Repeat few more times until you have enough sugar floss.
7. Take the ice cream out of the freezer, peel paper off, then wrap the spun sugar around the cake.

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.