Weekend Bake: Strawberry jelly hearts!


I titled this "baking" but actually, there was no baking was required!!

I have been craving for jelly hearts for a while and I didn't like the usual ones with the cheesy/ cream cheese middle so i searched for alternatives and TA DAAA came across a few recipes that replaced the cream cheese middle with condensed milk!

I thought that was a great idea so I've decided to try it! I got it done in about 2 hours which was pretty long but there was minimal work because most of the time was just waiting for the base or jelly to chill in the fridge. Like i said, no baking needed and VERY little washing because I didn't use any electronic mixers, measuring cups and no spilling etc (you know, those stuff that would happen if i were to bake a lemon teacake or something)

Here's the recipe if you are interested! I have adapted them from various sources and changed/ left out some stuff but here is the final one:

200g butter
250g digestive biscuits
3 teaspoons of gelatine and another 2 teaspoons of gelatine (i mean, put them separately)
1/2 cup boiling water
392g condensed milk (I used Milkmaid)
1 pack of Jell-o / Tortally jelly crystal

Pop the butter into the microwave to melt it or simply heat it over the fire. While you're waiting for the butter to melt, grease the baking dish with butter too or line it with baking sheet. Now that I think about it, I would totally go for the baking sheet. Removing the jelly hearts - gosh! - Such a pain!

Next, crush all the digestive biscuits. Use a food processor if you have one because it saves you about 15 minutes and makes the biscuits a lot finer. I was of course, lazy to wash so I just put the biscuits into a ziplock and crush it. So mcuh effort and didn't turn out very fine but it would have to do!

After that, combine both the crushed biscuits and melted butter. Press the mixture as evenly as possible on the greased tin and refrigerate it. I left it in the freezer instead, works fine!

Meanwhile, dissolve 3 teaspoons of gelatine in the boiling water and add it to the condensed milk. Mix well. After about 20 - 30 minutes, when the biscuit base is stiff, poke holes in the base using a fork and pour the condensed milk mixture over it. Refrigerate until it isn't watery anymore.

Now, cut the strawberries and prepare the jelly! There would be instructions on the packet of jelly, so just follow it and add in the 2 extra teaspoons of gelatine. It is important that the jelly and water mixture have cooled before you pour it over the condensed milk, if not you'd dissolve it! 

When the condensed milk layer is less runny, layer the strawberries! Try and push them into the milk layer so they wouldn't float up/ around when the jelly layer is added. Obviously, my strawberries sizes vary so I ended up with different sized jelly heart slices because I had to cut according to the strawberries so get similar sized one!

Finally, pour the jelly layer over and refrigerate it for at least 4 - 6 hours before serving!

As mentioned, taking the jelly slices out was such a pain! It was so difficult to scoop them up without breaking part of the jelly layer and making it mushy. Note to self: use the baking sheet next time. The condensed milk layer was also waaaay too sweet for me but it's acceptable when eaten together with the biscuit layer. Perfect for you people with sweet tooth, actually. And besides, they look kinda pretty. No? :D

Here's the cheesecake jelly hearts recipe for you cheese lovers! 

Hope you're having a fantastic weekend! x

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