Jelly Hearts

I know it’s kinda late, but Happy New Year anyway everyone! 😛 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 😀

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 😛

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 🙂

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 😛

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 🙂