72-hour Strawberry Jelly

What you are reading now is a delightful 72-hour recipe for Strawberry Jelly Cube with Yogurt Mousse!

This delectable dessert features layers of strawberry jelly, creamy yogurt mousse, and a luscious strawberry jelly coating. Each bite offers a burst of fruity flavors and a creamy texture that will leave you craving more.

This recipe involves creating homemade strawberry jelly filling and yogurt mousse layers, assembling the jelly cubes, and adding a finishing touch for an extra touch of realism. While optional, planting strawberry seeds and adding a strawberry leaf can add an enchanting touch.

Although each step of this recipe is not inherently challenging, they all require a generous investment of time and patience. After 72 hours of hard working and patient waiting, you will undoubtedly feel so proud of yourself as you create a Michelin-style dessert, worth at least $100, in your own kitchen. 👏

Now is the time to breathe deeply and embrace the exciting start of our culinary venture!

EQUIPMENT

• Round ice cube tray (Feel free to use ice cube trays that makes other shapes of ice cubes.)
• Silicone ice cube tray
• Hand mixer
• Kitchen scale
• Blender
• Saucepan
• Bamboo sticks

INGREDIENTS  

– Strawberry Jelly Filling

• 14 g gelatin powder (2 envelops of Knox gelatin powder.)
• 100 g cold water
• 400 g strawberry puree (Blend fresh strawberries into puree, or store store-bought strawberry juice.)
• 20 g lemon juice (About the lemon juice from ½ medium-sized lemon.)
• 40 g granulated sugar (Skip the sugar if you use store-bought strawberry juice.)

– Yogurt Mousse Layer

• 7 g gelatin powder (1 envelop of Knox gelatin powder.)
• 50 g cold water
• 200 g heavy whipping cream
• 125 g Greek yogurt (Strawberry flavor or other flavors of your choice.)
• 80 g strawberry jam

– Strawberry Jelly Coating

• 14 g gelatin powder (2 envelops of Knox gelatin powder.)
• 100 g cold water
• 250 g strawberry puree
• 25 g granulated sugar
• 15 g lemon juice

INSTRUCTIONS 

– Make Strawberry Jelly Filling

1. In a small bowl, sprinkle 14g gelatin powder over 100g cold water and let it sit for a few minutes to bloom.

2. Blend fresh strawberries into strawberry puree. Add 400g strawberry puree, 20g lemon juice, and 40g sugar in a saucepan, cook over medium heat, stirring constantly until it reaches a simmer.

3. Turn off the heat. Add the bloomed gelatin (from step 1) to the simmering strawberry puree mixture, stirring constantly until the gelatin is completely dissolved.

4. Transfer the mixture to a round ice cube tray and let it cool to room temperature. Once cooled, cover the tray with its lid and place it in the freezer for at least 8 hours.

– Make Strawberry Yogurt Mousse Layer

1. In a small bowl, sprinkle 7g gelatin powder over 50g cold water and let it sit for a few minutes to bloom.

2. Place the bowl of bloomed gelatin over a pot of simmering water, stirring until the gelatin has completely dissolved. Remove from heat and let it cool slightly.

3. Take a large mixing bowl and pour heavy whipping cream into it. Use a hand mixer to beat the cream until soft peaks form. Gradually pour the gelatin mixture into the whipped cream while continuing to whip until well combined.

4. Add Greek yogurt and strawberry jam to the whipped cream in the mixing bowl. Use the hand mixer to blend all the ingredients until they are thoroughly combined.

5. Transfer the mixture to a piping bag and then pipe it into a silicone ice cube tray, filling each cell only halfway.

6. Take the round ice cube tray from the freezer, unmold the strawberry jelly balls from the tray. Place one ice ball into each cell of the silicone ice cube tray. Fill the remaining space in each cell with the yogurt cream mixture using the piping bag.

7. Use a cake scraper to smooth out the surface of the mixture. Place the silicone ice cube tray to the freezer and freeze for at least 8 hours until the mousse mixture is fully set.

– Make Strawberry Jelly Coating

1. In a small bowl, sprinkle 14g gelatin powder over 100g cold water and let it sit for a few minutes to bloom.

2. Blend fresh strawberries into strawberry puree. Add 250g strawberry puree, 15g lemon juice, and 25g sugar in a saucepan, cook over medium-high heat, stirring constantly until it reaches a simmer.

3. Turn off the heat. Add the bloomed gelatin to the simmering strawberry puree mixture, stirring constantly until the gelatin is completely dissolved.

4. Transfer the mixture to a cup and let it cool to room temperature.

– Assemble the strawberry jelly cube

1. Line a baking sheet or a large plate with parchment paper.

2. Take the silicone ice cube tray from the freezer, gently remove a frozen mousse cube from the mold, place it on a plate, and carefully insert two bamboo sticks into the cube. Return the remaining mousse cubes in the silicone ice cube tray back to the freezer.

3. Hold the strawberry mousse cube by the bamboo sticks and dip it into the cooled strawberry gelatin mixture. Carefully lift the strawberry jelly cube, allow any excess gelatin mixture to drip back into the bowl.

4. Place the strawberry jelly cube on the prepared baking sheet. Repeat the process with the remaining strawberry mousse cubes. Ideally, thaw the finished strawberry jelly cube in the refrigerator overnight before enjoying. This will ensure that the center ball attains a pleasant jello-like texture instead of being overly frozen and hard.

5. If you are patient enough, you can get the seeds from a strawberry using a pair of tongs, and plant the seeds one by one onto the strawberry jelly cube. Finally, place a strawberry leaf on top of the strawberry jelly cube to make it looks like a real strawberry. But it’s totally fine to skip this step as it can be time-consuming and does not impact the taste.

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