6 individual desserts arranged as a layer of jelly topped with a layer of mousse. To make the jelly, have 250ml water boiling in a pan, add the hibiscus flowers, remove from the heat, cover and infuse ...

Submerge the gelatine leaves in water and let it stand for 10 minutes. Squeeze out the water and place the gelatine leaves in a jug. Pour over ¼ cup of hot water and stir to dissolve. Pour the chosen ...

Dessert based drink " Crafted coffee Jelly Frappuccino" combined with Frappucino which quenched the freshly extracted espresso and quickly cooled the coffee jelly made with "espresso roast" which is ...

This video shows how to make a Split Lemon Jelly and Mousse Dessert — a light, refreshing sweet served at an angle for a stunning visual effect. Made with citrusy jelly and smooth whipped mousse, this ...

Cut eight 30cm squares of baking paper and fold in half diagonally to form triangles. Hold the apex of the triangle towards you, then roll the paper into a cone shape, bringing the three points of the ...

For the honey mousse: Whip the cream to soft peaks and hold in the fridge until needed. Soak the gelatine leaves in cold water for five minutes. Warm two tablespoons of water in a small saucepan, add ...

This is a delicious variation on a classic panna cotta. The combination came about when I collaborated with JR Ryall, the pastry chef at Ballymaloe House, for a dinner that we work on every autumn.

The rhubarb is gently poached with a toot of elderflower cordial and transformed into a jelly. The sweet sharp wobbly confection is topped with a light cheesecake mousse. Italian meringue, where the ...

Chocolate is a girl’s best friend. Chocolate mousse is everyone's best friend. Chocolate mousse with a layer of homemade raspberry jelly served in chocolate cups is your ultimate BFF! These are ...