Chubby Bunny

All About Dad, Part Deux

Part Deux, because I used to watch the Charlie Sheen movie with Dad on weekends whenever it was on.

So, the Jasmine jelly dessert did not last until Father’s day, and since today is Father’s day, I had to think of something new and different.
New means not a repeat of yesterday’s experiment. So I made a jelly using ginger, cane sugar and dried apricots. Gelatin of choice, once again, is agar agar. Arrrrrrrh, like a pirate.

The middle layer is made of pureed strawberries and half a peach. Some sugar was added to sweeten it, just a bit.

I ladled in the first later, let it set then I mixed most of the remaining agar mixture into the pureed fruits. This would give it some egg-and-cream-free mousse effect for the dessert. I carefully spooned this layer on to the semi-set agar and placed it back into the icebox. (Yes, I said icebox!)

Since it’s Father’s day and it’s all about l-o-v-e for the man of the house, I sliced a strawberry, since the crosscut is heart-shaped. This was carefully placed on top and whatever clear jelly liquid was left was divided into each serving. A partially sliced-open apricot (that had the chance to contribute to the jelly before) is a perfect fit for the lip of the glass.

Presto!

There we go: Ginger apricot jelly with strawberry puree. It was sweeter than yesterday’s jelly and I found it to be more interesting to have that softer layer than a duo-fruit macedonia going on the top. This dessert was well-received also, which made my day.

Oh, what did I do with the other apricots that I used when brewing the jelly mixture? I forgot to mention I chopped all but the four used for garnish and added them to the bottom of each wine glass. This was before adding any jelly mixture. Again, it gives more control as to where the pieces go.