Jelly Hearts

I know it’s kinda late, but Happy New Year anyway everyone! πŸ˜› Sorry for the longer than usual hiatus. My assignments and project deadlines are all around the corner, that’s why!

Anyway, i made jelly hearts two days back! Because a few weeks back, my boyfriend’s aunts (both closet bakers, i swear!) attempted something like that. Just that their cheese layer is a marshmallow layer i think! Which made my hands itch to make jelly hearts!

Plus i had a graded assignment on tuesday which was quite nerve wrecking. It’s an individual graded roleplay thing. Where we supposed to close a business to business deal. So i chose to be a cake boutique selling my services to a hotel. So i thought it’ll be nice to bring a sample of my ‘bake’ (okay fine this is not baked lol) to present to my teacher.

Yeah so everything was all make belief. But hey it’s 30% of my grade! He only gave me a B 😦 Shouldn’t have given him the jelly hearts! hrmph. Hahahaha.

So we had the namecard exchange which we could just use any card really. I had some extra time to prepare.. So i was bored and drew in my own namecard LOL. Yes, my cake boutique is called Felicious Bakes πŸ˜€

And presented my client with 4 Jelly Hearts in cups in a nice box. Grrrr. And all i got was a B grade?! LOL. Okay anyway on to the recipe πŸ˜›

Jelly Hearts
Recipe from Aunty Yochana

Biscuit Base:
300g Digestive Biscuits
140g Melted Butter

Cheese Layer:
1 block of Philidelphia Cream Cheese
10g Gelatine Powder
50g Sugar
1/2 cup Hot Water
1/2 tsp Vanilla Essence

About 20 Strawberries – use a heart cutter to cut into heart shape

Jelly Top:
1 box of Strawberry or Raspberry flavoured Jello
1 1/2 cups boiling hot water
1 1/2 cups cold

This is my own steps btw which worked fine. Haha.

1. Mix the biscuit and the butter together. Press it into a tin(10″ square tray)/cups (made me about 12) and refrigerate.
2. Cream the cheese, sugar and vanilla together.
3. In a seperate bowl, sprinkle the gelatine powder over the hot water and mix. Don’t put it in all at once because it’ll clump together.
4. Add to cream cheese mixture and thin it down. Now fill the cups/tin and decorate with strawberries. Let set in the fridge. Took me about 4 hours i think?
5. Mix water and jello powder together and pour over the cheese layer and set for another few hours.

After making these, i’d suggest adding some gelatine powder to the jello because i thought it wasn’t firm enough for this dessert. Yup.

Usually what people do is set everything in a tin and cut it up into square/rectangular pieces when set. But i filled mine into pleated cups instead.

I used a heart shape cutter to aid the cutting of the strawberries to make them more uniformed πŸ™‚

Removed from the cup!

Nice leveled layers. Trust me, you’d need patience to actually wait for the layers to set! The first time i made it, i was soooo excited. The cheese layer didn’t set completely, only the surface. So when i poured the jello over it.. I had a marbled effect. Which looked gross really. But still tasted fantastic πŸ˜›

Ewww. Kinda looks spoilt. Like some mould growing within the jelly. Hahahaha.

Hopefully i didn’t spoil your appetites/urge to make this. Hahahaha.

From there i learnt my lesson. Made these one day in advance for my presentation. Heh. Feel free to play around with the fruits, jello flavour, cheese layer and biscuit layer! You could use kiwi.. mangoes.. oreo.. Heh, have fun making these! While i slog my guts out doing schoolwork 😦 Never knew marketing was this tedious. Meh.

By the way i just bought this ice cream book yesterday! It’s called the Best-ever Book of Ice Cream. The pictures and recipes inside look really really promising. Interesting flavours and it shows a lot of how to decorate and present the sorbets, ice creams, alaskas etc. Really excited to try it out one day soon. Rest assured i’ll post them up πŸ™‚

55 thoughts on “Jelly Hearts

    • πŸ˜› i got a B because i talked too much about my product and not enough on transaction terms 😦
      haha the card doesnt give any marks πŸ˜› its sketched in like a minute. HAHA.
      thanks πŸ˜€

  1. You know I’d give you an ‘A’ any day, right? I am blogging less too – hectic school schedule for my kids this year and I am already exhausted after Week 1. But I still make it a point to visit my favourite people’s blogs. πŸ˜‰

    • i know you would ju. heh. you’re too nice to give anyone less than an A!
      ahh yes ive heard about how kids busy = mummies busy.
      awww thanks sweetheart. love reading your blog too! heehee.

    • okay, then i’ll grade you!
      can i choose the product you’d be bringing for the proposal though?
      hahahaha! thanks btw zu πŸ™‚

    • i know right! anything cute-shaped/looking is an instant win in my books.
      heh πŸ™‚ the bonus should be that it tastes awesomeeee!

  2. A great dessert for Valentine! Don’t worry too much about your grade in marketing. It’s very judgemental and doesn’t mean you will do badly in your workplace. Learn from your mistakes. Winner is the one who makes most mistakes.

    • yes and its only a month away! heh. probably make something different then.
      awww. thanks for the encouragement. appreciate it, really πŸ™‚

    • thought if i couldnt do well enough, these would buy them in a little πŸ˜›
      obviously he didnt fall for it! LOL. oh well.

  3. hi. I would like to ask if the gelatin powder you use is the fish gelatin? The red colour cap ones? If not, which type and brand you use that i can buy from? Thank you!

  4. Hi Felicia,
    I try on the recipe and it taste great. But the Jelly is a bit watery and not so chewy. What brand of Jelly did you use?

    And can i also check with you what size of cups do you use for the Jelly Hearts? I want to make it in a cup so that easier to give away to my friends. I sure they like it

    • hi renne!
      i used tortally! mine wasn’t chewy too. but definitely not watery.
      it was soft, but firm.
      you may either want to add less water, or add a little gelatine to it if you’re looking for the “crunchiness”
      best if you refrigerate overnight.
      i dont remember the measurements of the cups!
      but of course it’s up to you how big/small you want them to be πŸ™‚

  5. Hi! Was so thrilled to find yr site! Made a tray of jelly hearts last nite and was so upset when I decided to pour the jelly layer after abt 3hrs! Only to have the exact same marble effect as you! It wasn’t so funny until I saw yr pix and my daughter and I just laughed out loud! Thanks again and j will try again tonight!

    • hahaha! same excitement for me πŸ˜›
      it’ll definitely turn out a million times better after the first attempt.
      heh. have fun!

  6. Hi! (;

    I tried making the jelly hearts! However, it melted bfore I could taste them because I placed them in my kitchen cupboard for approx. 10 min ))): Do you know what’s the reason?

  7. Hey! I wanna try making these!:D Other than cheese, are there any other substitutes(cos I have a friend who doesn’t eat cheese)? choc mousse?

    Thanks so much I love your blog! You’re so talented!:)

    • awww thanks dear!
      umm i havent tried before so i’m not sure how that will work out!
      if you ever do experiment it, let me know how it turns out!

  8. hi!! Can I ask you a very silly question.. What’s a neat and efficient way of crushing the biscuits? How did you do it? Thanks!:D:D

  9. Pingback: Raspberry Jellyhearts and Oreo Cheesecake! « A Teeny Spoon of Sugar

  10. hi, can i ask if marshmallows can be used to replace the cheese as made by your bf’s aunt? if yes, is there a recipe? πŸ™‚

  11. Hey, just wondering what you meant by this?

    4. Add to cream cheese mixture and thin it down.

    I am planning on making this in two weeks! Really excited because there’s a shop in Pasir Ris that sells it and I would always get one. I now live in Australia and definitely miss it! Gotta share what I think is a Singapore desert with them!

    Thank you!

    • hey
      adding the hot gelatin mixture to the thick cream cheese mixture will thin the consistency.
      its actually just adding it to the mixture!
      aww sounds fun! πŸ™‚

  12. Pingback: Jelly Hearts Cheesecake, without the jelly | A Teeny Spoon of Sugar

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