It’s the perfect dessert to bring to Christmas with the family, a Sunday afternoon tea or even just a Friday night in. Yes, you guessed it! It’s Pineapple Jelly topped with Vanilla Yogurt.
1. Drain the pineapple pieces, reserving the juice. Place the gelatine in a bowl of cold water and set aside for 5 minutes to soften.
2. Place the reserved pineapple juice from the cans (you should have 11/2 cups –375ml) in a small saucepan with the pineapple juice, sugar and vanilla extract over medium heat, and cook, stirring, until warmed through. Squeeze the excess liquid from the gelatine and whisk into the pineapple mixture. Strain into a clear 20cm 2.25L-capacity dish. Sprinkle with the pineapple pieces and refrigerate for 6 hours or overnight until set.
3. For the yoghurt jelly, place gelatine in a bowl of cold water for 5 minutes to soen. Place thickened cream in a small saucepan over medium heat and bring to just below the boil. Squeeze the excess liquid from the gelatine and whisk into the cream. Whisk in the yoghurt and vanilla and set aside for 15 minutes, to cool to room temperature but not set.
4. Pour over the pineapple jelly and smooth the surface with the back of a spoon.
5. Refrigerate and allow to set for 3-4 hours until firm.
6. For the macadamia praline, place sugar in a small saucepan over medium heat.
7. Cook, swirling the pan, for 5-6 minutes until dark brown. Add the macadamias and stir to combine, then pour onto a lined baking tray and allow to cool completely before roughly chopping.
We credit this recipe and image to Delicious.com
1. Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water. Leave in a warm place for 15 minutes, or until frothy.
2. Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture.
3. Whisk from the centre outwards until the consistency of double cream – this will take a few minutes. Add a splash of more water, if needed.
4. Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.
5. For the butter, pour the cream into a freestanding mixer. Whisk on high for 5 to 10 minutes, or until the cream splits into solids and liquid.
6. Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water. Place in muslin and squeeze out any excess liquid. Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper.
7. Grease four 10cm egg rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat.
8. Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.
9. Once the bubbles have burst, leaving little holes, use tongs to carefully li oﬀ the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch.
10. Serve the crumpets warm, with a slather of butter. If making them in advance, just toast lightly on both sides when you come to serve them.
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