I’m Back! Been a tough couple of days let me tell you….. two invalids the house (some of you saw me on crutches) taking care of each other, you had to laugh, a true riot. But I’m alive and well and ready to feed your imagination. The other day I was minding my own business and I hear my dad call out from the T.V. room “Nic! look at this!”, I bolt in to see what the fuss is about, his eyes large, his tongue wagging (not really) and I just catch the last 30 seconds of what seems to be two cooks making a spaceship. As if my cooking isn’t satisfying enough :I …….. whatever, so I bolt down to my local supermarket to make this damn thing dad saw on T.V. Lucky Bastard……. Now, as I sit here typing to you, in the serene midnight hour, sipping my freshly grated ginger tea, watching and waiting on my (2nd attempt at a) Pavlova bake away, in all it’s angelic glory, here it is, the proclaimed “jellyfish”……. que sera, sera…… still…… (lucky bastard)
** Note - Best to leave this in the fridge overnight (preferably), or make it the morning of the day you want to serve it to allowtime to set.
- 50 grams of Castor Sugar
- 100ml of hot water
- 1 Ground Vanilla Bean
- 1 bunch of finely, finely chopped mint
- 2 teaspoons of gelatin setting agent dissolved in a little water
- 1 punnet of blueberries
- 600 grams of frozen or fresh berries, all kinds.
- 1 loaf of de-crusted sliced white bread (you will obviously be the de-cruster)
- **To serve whip 600 ml of fresh whipping cream with a ground vanilla bean if you have one handy.
In a glass bowl the shape you would like you puddin to come out, line with cling wrap. After you have cut all the crust away from your sliced bread, neatly line the bowl with a layer of bread. Pour your berries and finely chopped mint into the middle to loosely fill the bowl leaving space for you compote.
In a small sauce pan heat your water, sugar, blueberries and (ground) vanilla bean. Bring to the boil with the lid on, pour in the gelatin and stir quickly. Pour this mixuture over the berries so it sinks deep into the bread lining and cover with a layer of bread, you might have to cut the bread and piece together like a puzzle. Place it in the fridge for at least 5 hours to set, best to leave it overnight.
Enjoy with freshly whipped cream, I wouldn’t have it any other way. It is a very rich dessert, whipped cream creates the perfect companion, you will be mmmmm arrrrrrrring the whole way through xx enjoy
xx Love Nicole
Reference Good Chef Bad Chef - Recipe Detail