After all of the excitement of the Triwizard Feast our guests were warm, full and beginning to slip into sleepy chatter – it was time for something light and zingy to perk up our guests ready for the rest of the feast. This refreshing Green Tea Jelly was the perfect palate cleanser!
This is an adaptation of this recipe which I have made exactly in the past – and it is delicious – but I wanted this jelly to be a little softer and our syrup to be more intense and less sweet. We experimented with different green teas – you can use any kind you like – and found a Green Tea with Melon and Cucumber, which was perfect with just the right amount of sweetness.
Because we were serving our jelly in teacups, rather than slices we were able to lower the amount of gelatin allowing for greater wobble (always the mark of a good jelly!). We poured around a teaspoon of the syrup over the jellies from a teapot at the table – just enough to cover the surface about a quarter of a centimetre deep – giving a shine and making the jellies look even more like real tea. We left the teapot on the table for anyone who wanted to add more, however this syrup is quite intense so you don’t need much more or you risk overpowering the delicate flavour of the jelly.
GREEN TEA JELLY
- 1L Iced Green Tea (any kind – we used a store bought cucumber and melon green tea which was great)
- 4tsp of powdered gelatin
- In the small bowl combine gelatin with a small amount (around 2-3 table spoons) of the green tea, stir until there are no pockets of dry gelatin and set aside (this is known as blooming the gelatin and will help us dissolve it later)
- In the small saucepan, heat 250ml of green tea over medium heat, bringing slowly to the boil.
- In a large bowl combine the bloomed gelatin and hot tea; stir until the gelatin is completely dissolved. Once the gelatin is completely dissolved stir in the remaining green tea.
- Pour the jelly mixture into your serving vessel of choice – in our case tiny teacups – and refrigerate for around 8 hours or until set.
- Serve with a drizzle of Ginger and Lychee Syrup (and a lychee if desired)
GINGER AND LYCHEE SYRUP
- I tin lychee in syrup
- 4cm fresh ginger finely sliced (no need to peel)
- Zest of 1 lime
- Strain Lychees to separate the syrup from the fruit (we didn’t use the fruit to accompany our jellies so feel free to have a snack as you make your syrup)
- In a small saucepan combine syrup with ginger and lime zest. Place over a low heat and bring to a gentle simmer. Simmer for 10 minutes, stirring occasionally, until thickened. Leave to cool completely then strain.
- If you do want to keep the lychees to garnish the jelly – pour the syrup back over the fruit once cooled and strained, keep in a sealed jar in the fridge.