* recipe adopted from Donna Hay
Ingredients:
Jelly:
1.5L Cranberry Juice (the brand i use is "Ocean Spray" which is lighter)
Gelatine Powder (i use "Vahine" brand, basically 6g per sachet. For 1.5L juice, you need 6 sachet)s
1 cup (220g) caster sugar
500g frozen mixed berries
White chocolate Ganache:
180g white chocolate, finely chopped
1 cup (250ml) whipping cream
Mascarpone Cream Topping:
1/2 cup (140g) mascarpone
1/2 cup (80g) icing sugar, sifted
1 tsp vanilla bean paste
1.5 cup (375ml) whipping cream
Toppings:
Fresh Mixed Berries of your choice
Icing sugar
How to Make:
<Jelly>
1. To make the jelly, place the 125ml cranberry juice and the gelatine poweder into a bowl and stir to combine. Set aside for 5 min or until the gelatine is absorbed.
2. Place the remaining juice and sugar in a saucepan over medium heat and stir until sugar is dissolved. Bring to boil and cook for 1 min.
3. Pour the boiled juice to the bowl of gelatine mixture and stir to combine. Set aside to cool down for 20 min.
4. Once cool, pour the jelly mixture into your serving bowl and top with the frozen berries. Refrigerate 4-5 hrs or overnight until set.
<White Chocolate Ganache>
5. Place chopped white chocolate in a stainless steel bowl on top of the hot of boiling hot water. Stir the chocolate until melted and smooth, then remove from heat.
6. Add 60ml of whipping cream to the melted chocolate in a thin steady stream stirring constantly until well combined. Set aside to cool down or refrigerate until just cold.
7. Whisk the remaining cream (190ml) until stiff peaks form, then add the cooled chocolate mixture and fold through to combine.
<Mascarpone Cream>
8. Place mascarpone, sugar, vanilla paste and cream in a bowl and whisk until soft peaks form.
<Assemble>
9. Take out the set jelly from fridge.
10. Spoon the white chocolate ganache on top of jelly and smooth it out with a palette knife.
11. Quickly dip the sponge fingers with the liquer and line them up on top of the white chocolate ganache.
12. Layer the mascarpone cream on top of the sponge fingers.
13. Top with fresh berries and dust icing sugar over sift and cream.
enjoy!
