Lime Jello

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Makes 2 cups.  Make a double recipe if you 

are layering fruit inside.

Ingredients:

2 limes, finely grated zest and juice

  (if using key limes, you'll need 4)

125 grams caster sugar

3 sheets Gelatine,

    soaked in cold water for 10 minutes

150 ml water

Green food coloring

Preparation:

Place the lime zest and juice, sugar and 150 ml (or 5 fl. oz.)in a pan.  Bring to a boil, stirring until the sugar has dissolved.  Remove from the heat.

Drain the gelatine sheets, squeezing out any excess moisture and add it to the pan.  Stir until the gelatine has dissolved, then pass through a fine sieve into a jug.  Add food coloring paste to make a lime green jelly.  Leave to cool until just beginning to set, then pour into mold.  Refrigerate until firm - 3 to 4 hours.

Variation:

A great addition to the jello is to add ripe mango pieces.  Try a layer of jello then decoratively placed mango pieces and chill (mango slices will float.  Then add the rest of the jello.  Chill well.  You will need a double recipe if adding fruit and it should be placed in a 4 cup glass Pyrex.

                                                                             

History:

Noah, Caya and I were trying to make Charlotte Rousse and the lime jello was the only thing we liked from the recipe.  Then we thought it would be great adding mango pieces.

Hazelnut Orange Biscotti

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Ingredients:

250 gr. AP flour, plus extra for dusting

1/2 tsp. baking powder

250 gr. caster sugar

2 large (120-125 grams) eggs beaten

200 gr. toasted hazelnuts, chopped in food processor

Zest of 1 large orange

Preparation:

Preheat oven to 300 convection and line a large baking tray with parchment paper.

Mix together the flour, baking powder and sugar in a bowl and add eggs slowly to make a dough.  Mix in the hazelnuts and orange zest.

On a lightly floured surface, knead the mixture gently and divide into 2.  Roll into logs, each approximately 10 inches long.  Place on lined baking tray and bake for 25 to 30 minutes.  Remove from oven and let cool 15 minutes.

Using a serrated knife, cut each log diagonally into half inch slices.  Lay the slices flat on one side on the baking tray and bake 5 to 7 minutes.  Turn slices over and bake another 5 to 7 minutes.  If biscotti is still doughy, stand up slices and bake another 5 minutes.  Remove from oven and let cool on wire rack.

Variation:

You can leave out the zest, change the nuts and add a flavoring.

History:

I first saw this recipe on the Great British Baking Show.  This is Paul Hollywood's recipe.