It’s Day 26 of the Royal Selangor Jellyriffic Challenge. The end is in sight! Almost a month’s worth of cone-shaped creations…I think I’m going cone-nuts! But it’s for a good cause: to raise awareness about breast cancer, but in a fun and tasty way by using the Royal Selangor Jelly Moulds as a talking point.
Taking the apple pie to heights never before seen!
Man, this truly almost became a pie-in-the-sky project! I’ve been thinking of apples and how to use them in the Royal Selangor Jellyriffic Challenge and as Nate hinted at in yesterday’s Mulled Apple Cider Konnyaku post, this was supposed to be part of that post.
Why wasn’t it part of the post? Well, obviously there were some hiccups so we had to problem-solve the issues and thankfully, it all worked out and here it is now today. Better late than never!
Today has been a pretty crazy day. We have been cooking up a storm and I was joking with Nate that we should have just put everything we made into the mould and called it a “conical day”. Believe it or not, we made dinner rolls, barbequed pull pork, coleslaw, this eggplant and red pepper terrine with a tomato sauce AND banana cream pie! Yes, we had a party today with over 10 people and now we’re rushing to get this post out.
I’d been trying to create a half ice, half jelly concoction for the Royal Selangor Jellyriffic Challenge, but didn’t quite know how to go about it.
The problem was, if I froze the ice portion then made the jelly, the ice portion would be too heavy and cause the jelly to collapse under the weight. If I made the ice portion on the bottom, the jelly portion would be frozen while waiting for the ice portion to freeze. So that wouldn’t work either. Hmm….
And then, I figured it out.