Thursday, October 20, 2011
Get Your Jelly On! Day 20 - Root Beer Float Jelly
Ten more days to the end of this challenge....
It's becoming routine nowadays that I suspect I'll miss my crazy jelly moments or more like roller coaster ride.
It starts out with a high, that eureka moment where I start thinking how about capturing a certain memory in jelly form. Like this root beer float, a drink from the past.
The memories for each jelly is often sweet...like this one where I remember sipping from tall frosted glasses at the A&W drive in.
Then comes the actual engineering of the jelly, how to recreate it. After that comes the tinkering in the kitchen - the layering of the jelly where I'll curse myself and say I should have taken an easy way out.
Once it goes into the refrigerator, I kinda forget it until night falls.
Then the self doubt starts...what happens if it fails? I don't have a back-up plan. So I heat up the kettle, rummage through the refrigerator.
It's a small elation on my part when I see it had set properly. Then comes the dangerous dip with the hot water, the shaking and of course, it comes out from the mould. Whew! It's okay and it wobbles beautifully.
Once the beauty shots are taken, then it is tasting time while I edit pictures and write it out.
Did it work this time? I reckon it did as I love the ice cream tip and the slight fizzy taste at the end. The Bundaberg root beer is rather faint in taste but it kinda feels almost like the real thing. All I need is some waffles with ice cream or a coney dog and I may think I'm back in the A&W drive in.
Root Beer Float (Makes two moulds)
vanilla ice cream layer
100g vanilla ice cream
2 1/2 teaspoons gelatine powder
50ml hot water
root beer layer
300ml root beer
50ml hot water
2 tablespoons gelatine powder
Sprinkle gelatine powder over 1 teaspoon of water. Leave to bloom. Add hot water to melt. Combine gelatine mixture with vanilla ice cream. Spoon 2 1/2 tablespoons of mixture into mould. Place remaining mixture in another bowl. Chill in the refrigerator to allow it to set. Sprinkle gelatine powder over 1 tablespoon water. Add hot water to melt. Mix with root beer. Slowly pour over set vanilla ice cream layer. Chill for at least 5 hours. Remove from mould by dipping in hot water.
Reminder: Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to firstname.lastname@example.org or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link to the Royal Selangor website.