Hartley's Lime Flavour Jelly, 135g

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To serve, dip the molds into hot water for a few seconds, loosen from the sides, and turn out the jellies onto individual plates. Dot with clotted cream and accompany with shortbread. This recipe is super versatile. You can add chopped fruit to this prior to chilling, but don’t use fresh pineapple because the enzymes in it will cause the gelatin not to set. Canned pineapple is fine. It’s hard because my boys are involved in a lot of sports this year and boy-oh-boy are they craving treats. to set. Combine the cream and ginger syrup in a mixing bowl and whisk to soft peaks, then stir in the chopped stem ginger and serve with slices of the finished pie.

Notes: No Bake Lime Jelly Cheesecake, FOR THE CHEESECAKE · Dissolve the jelly in the boiling water, add the lemon rind and juice and cool until on the point of setting. · Whip the A bit of lime juice and rind is also added to the jelly to give it a sweet taste from the jelly and tanginess from the lime. Put the gelatin, 1/2 cup water, lime juice, and lemon juice in a small saucepan and let it simmer. In other words, put aside. And you really don't want to have cookie crumbs all over your kitchen counter. The crumbs are then mixed with a bit of butter and pressed into a springform tin. The cream cheese is then beaten into the jelly and the whipped cream folded into this mixture. It is placed in the fridge for at least 2 hours to set and then I just decorate it with piped whipped cream and lime rind and slices before serving.This gelatin really hits the spot and we’ve been making it on and off ever since. I hope you enjoy it as well. Homemade Lemon or Lime “Jello” or Gelatin Squares To make the jelly, combine the sugar, lime zest, and lime juice in a one liter pot and bring to a boil the day before serving. Put the gelatine leaves in a bowl and cover them with cold water. At the point at which the sugar has dissolved, take the pan off the heat. Get rid of the gelatine's excess water by squeezing it, and then add it to the pot. Once the syrup has cooled to room temperature, strain it into a bowl. Of course, you can make Homemade “Jello” with regular or whole juice as well. I’m working on that recipe and hope to have it to share soon. Blend in some lime peel and water. Cover a medium bowl with three layers of damp cheesecloth. Spoon the juice mixture into the cheesecloth. Put it in a bowl, tie it up, and let it drip for about ten to fifteen minutes. The pressure should be light. Carefully pour 2-and-a-half cups of the prepared juice into the 6-quart dish. Pour the jelly over the top of the pie, stopping when you fear it might dribble over the sides! Return to the fridge for 1 hour

Keep the prepared base in the fridge while you prepare the cheesecake. The jelly crystals / powder is dissolved in 200ml of boiling water and allowed to cool until on the point of setting. Really, once the weather gets above 80 degrees, my oven basically goes on vacation–especially since we got our last electric bill. Sigh.

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This has actually become my weekday favourite dessert to prepare because it is so easy. I just prepare it in the morning, which takes 10 minutes, place it in the fridge, and it is perfectly ready to serve after dinner. If you do not get a chance to prepare it in the morning, then just do it at least 2 hours before dinner, because that is the minimum time it needs to set.