Oh moving, how much I hate you. The weekend was spent packing while the sunshine was so glorious outside. I so wish that I could just spend some time outside, in that small quiet park. With some book, and perhaps a really lovely ice-cream of some sort.
I´m getting there, though. The house I´m moving into is large, perhaps too big for us. But the kitchen is so lovely, and we have a lot of natural light. That would be so good in summer, when the days are longer. What I love most is the tree house in the park right in front of the house. Tree house! I love it. Gotta take some pictures of it later after I settle in.
With the warmer weather, I have been craving for lighter stuff. Salad has appeared more frequently on out table. As for something sweet, I cannot get pass the ripe and oh-so-affordable strawberries. We enjoy them as they are, or with a scoop of premium vanilla ice-cream and some cookies crumble (thank you, Jamie Oliver!).
On other day, I whipped up this pretty looking jelly. Two layers, with two flavours that combines beautifully – creamy yoghurt and fruity strawberry. The jelly is light, simple and refreshing. I can see myself making the same dish with different fruits – cherries, stoned fruits, berries. Summer, you are welcomed to come quicker!
The amount below is enough for the standard size bundt cake tin (23cm). Make sure to taste the amount of sugar. I like mine quite mild, so if you have sweet tooth, increase the amount slightly.
The fruit layer
5-6 fresh strawberries, washed and sliced
10g gelatin powder
1 cup (250ml) filtered water
1 tablespoon lemon juice
The yoghurt layer
20g gelatin powder
1 cup natural yoghurt
1 cup milk
1/2 cup whipping cream
60-80g sugar (to taste)
Orange blossom water – 1tsp (or you can use rose water if you like the fragrance)
Prepare the strawberry layer first. Place the strawberry slices onto the mould in an attractive pattern.
In a saucepan over low heat, dissolve the water with the sugar, lemon juice. Add in the gelatin powder and whisk until the gelatin is dissolved. Cool down a bit and pass through a sieve. Pour the liquid into the prepared mould and let it set in the fridge for around 20-30 minutes or until it becomes quite firm to touch.
Now, prepare the yoghurt layer: in a saucepan over low heat, dissolve the milk and cream with the sugar. Add in the gelatin powder, and whisk until the gelatin is dissolved. Cool down a bit and pass through a sieve. Mix well with the yoghurt.
Carefully pour the yoghurt layer onto the strawberry layer. Let it set in the fridge overnight.
To release the jelly from the mould: emerge the mould into a bowl of warm water and invert the jelly onto a serving plate. Decorate with fresh strawberry slices and a few sprigs of mint.