Perfect Jelly in your Thermomix

Are you ready to dive into the wobbly world of jelly-making? Whether you call it jelly or Jell-O, this jiggly treat is a favourite for both kids and adults alike. Today, I’m going to share my foolproof method for making jelly in your Thermomix, along with some crucial tips that every jelly enthusiast should know about. So, let’s get jiggly with it!

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The simple science of homemade Jelly with gelatine

Making jelly is surprisingly simple. The basic recipe for a firm jelly is:

• 10g gelatine powder
• 500g fruit juice

That’s it! But with a Thermomix, it becomes even easier. Here’s my go-to method:

1. Put 500g of fruit juice into your Thermomix bowl, then add 10g of gelatine powder. It’s best to add the two ingredients in that order for the gelatine to bloom as it warms and mixes.
2. Set your Thermomix for 8 minutes/50°C/speed 2.5. Don’t go too fast, or you’ll have too many bubbles, and if you go too slow, your gelatin may sink to the bottom of the bowl and not dissolve fully.

This time and temperature combination will perfectly bloom and dissolve your gelatine, making it just right to pour into your moulds, ready for setting.

How firm do you want your Jelly?

1. Soft Set (e.g., jelly or panna cotta):
   Use 6-8g of powdered gelatin. This will give a wobbly, soft texture.
2. Firm Set (e.g., firm jelly desserts):
   Use 10-12g of powdered gelatin. This will produce a firmer, sliceable texture.
3. Very Firm (e.g., for moulds or decorations):
   Use 15-20g of powdered gelatin for a very firm set.

Must-Read: The Surprising Fruits that just won’t Jell

Before you rush off to make a pineapple jelly, you need to know something. Not all fruits play nicely with gelatine. In fact, some fruits are the sworn enemies of jelly setting!

The Fruit Jelly Saboteurs

Believe it or not, certain fruits contain enzymes that break down the proteins in gelatine, preventing it from setting properly. Here’s the list of jelly-ruining culprits:

• Pineapple
• Papaya
• Kiwi
• Mango
• Guava
• Figs
• Ginger root
• Pawpaw

The Science Behind the Sabotage

These fruits contain proteases, enzymes that break down proteins. Gelatine is made from collagen, an animal protein. When these fruit enzymes meet gelatine, they break it down, ruining the tangled mesh that usually traps water and gives jelly its wobbly texture.

Don’t despair, Jelly Lovers!

If you’re dreaming of a tropical jelly paradise, all is not lost. Here are some workarounds:

1. Heat Things Up: Canned or cooked versions of these fruits are safe to use. The heating process in the canning process, denatures the troublesome enzymes, rendering them harmless to your gelatine.
2. Switch It Up: Many other fruits play nicely with gelatine. Strawberries, blueberries, oranges, and apples are all great choices.
3. Juice It Right: For fruit juice jellies, use apple, grape, or mixed berry juices. These are reliable, gelatine-friendly options.

Berry Bliss homemade Thermomix Jelly

Ingredients:

• 10g gelatine powder
• 500g mixed berry juice
• 100g fresh mixed berries (strawberries, blueberries, raspberries). If using frozen berries, consider the amount of water that is released. You can drain them or reduce the amount of juice added at the start.

Instructions:

1. Add gelatine powder and mixed berry juice to your Thermomix bowl.
2. Set for 8 minutes/50°C/speed 2.5.
3. While the mixture is still warm, pour it into individual serving cups.
4. Drop 15-20g of fresh berries into each cup.
5. Refrigerate for at least 2 hours or until set.

This recipe yields approximately 4 – 6 servings, depending on the size of your cups and what you’ll be serving the jelly with. The colourful cups are delicious and make for a stunning dessert presentation! Pro Tip: For a layered effect, let the first layer set for about 30 minutes before adding more jelly mixture and fresh berries. Repeat until you’ve used all the jelly and berries. Remember, the beauty of using your Thermomix for jelly making is the precise temperature control, ensuring your gelatine blooms and dissolves perfectly every time.

Making Vegetarian Jello with Agar-Agar: (Step-by-Step)

Why Use Agar Agar?

Agar-agar is a plant-based alternative to gelatin derived from red algae. It is an excellent option for vegetarians and vegans because it provides a similar gelling effect without using animal products. Here’s how you can make vegetarian jello using agar-agar.

Ingredients and Ratio

For a basic recipe, you will need:

• Agar Agar Powder: 1/2 to 1 teaspoon (depending on the desired firmness)
• Fruit Juice or Liquid: 2 cups (approximately 475g)
• Optional: Sugar or sweetener to taste

Preparation Steps

Step 1: Combine Agar Agar and Liquid

• Combine the fruit juice, sugar (if using), and agar-agar powder in a medium-sized saucepan. Stir well to ensure the agar-agar is evenly distributed. You can also use your Thermomix.

Step 2: Bring to a Boil

• Place the saucepan over medium to high heat and bring the mixture to a boil. The mixture must reach a full boil to activate the gelling properties of the agar-agar. For the Thermomix, you can use Kettle mode at 100 ° C, guaranteeing you’ve hit 100 ° C before the Thermomix stops.

Step 3: Simmer and Whisk

• Once the mixture is boiling, reduce the heat to a low boil and simmer for about 2-5 minutes, stirring constantly. This ensures that the agar-agar is fully dissolved and evenly distributed throughout the liquid. The Thermomix is now set to 90°C for 5 minutes at speed 2.

Step 4: Pour into Molds

• Remove the saucepan from the heat and pour the hot mixture into individual serving cups, moulds, or a large dish. To ensure easy removal, lightly grease the moulds with oil or use silicone moulds. For the Thermomix, pour the mix from the jug into the prepared moulds.

Step 5: Chill and Set

• Place the moulds or dish in the refrigerator to chill. The jelly will be set within 1-3 hours, depending on the size of the moulds and the refrigerator temperature. It is essential to keep the jelly chilled, as it will turn liquid if stored at room temperature.

Avoid Certain Fruits

• Some fruits, such as pineapple, papaya, kiwi, mango, guava, and figs, contain enzymes that break down the agar-agar and prevent the jelly from setting. Use fruit juices like grape, orange, or apple for the best results.

Use the right form of Agar Agar

• Agar-agar comes in both powder and flake forms. The powder is more concentrated and should be used in smaller quantities than the flakes. For this recipe, agar-agar powder is recommended for better results.

Adjusting jelly firmness with Agar Agar

• The firmness of the jello can be adjusted by changing the amount of agar-agar used. More agar-agar will result in a firmer jelly, while less will make it softer.

By following these steps and tips, you can create delicious and refreshing vegetarian jello that is perfect for any occasion.

Making packet jelly in your Thermomix

If you want to use a pack of flavored jelly crystals from the supermarket, you can do that with your Thermomix. Start by adding the total amount of water indicated on the pack. For example, a typical Aeroplane Jelly pack will instruct you to use 250 ml of boiling water and then add 200 ml of cold water, totaling 450ml or 450g of water.

In your Thermomix, weigh 450 g of cold tap water into the bowl. Sprinkle the contents of the jelly pack over the water. Then, set your Thermomix to heat and mix for 10 minutes at 50°C on speed 2. I recommend an extra 2 minutes compared to the juice method because there are more than just jelly crystals in the pack. Ensure that everything is fully dissolved before you pour the jelly into the molds.

Happy jelly-making, everyone!