“Christmas, here again. Let us raise a loving cup:
Peace on earth, goodwill to men,
And make them do the washing up”
Wendy Cope

Dragon fruit & Strawberry Christmas Jelly Dragon fruit & Strawberry Christmas Jelly … these were plenty fun to make and absolutely delicious {if I may so so myself}. Couldn’t think of a better way to ring in the bells, to colour our world with the red, white & green. They seemed so right!!

Dragon fruit & Strawberry Christmas JellyThat they turned out goblet scraping good was an added bonus. Everyone, young & old, loved them. The kids begged for seconds. And thirds. Goblets, glasses, shooters. All fun!Tropical Coconut Milk Rice Pudding Remember my very recent the Tropical Coconut Milk Rice Pudding with Thai fruit? These jellies were what I had in mind initially, yet the rice pudding came first. This a little later. Both eggless and both held their own spot in the dessert world. While I fell in love with the colours of the former, the latter played some more magic. Kid sorta magic!

Tropical Coconut Milk Rice Pudding

Dragon fruit & Strawberry Christmas Jelly Of course the Dragon fruit & Strawberry Christmas Jelly dessert is inspired. Inspired by the Strawberry and Vanilla Macaron Trifles I made in Dec 2010 adapted minimally from a Donna Hay recipe. They were absolute crowd pleasers then. The story the same this year as well.

Strawberry Vanilla Macaron TrifleThe magic lies in the beauty and simplicity of the fruit juice jelly with suspended fresh fruit within. One look at the dragon fruit, the black and white contrast, and the luscious strawberries in the fridge … and a small voice in my head said “Why not? Why ever not?”

Dragon fruit & Strawberry Christmas Jelly So to keep with the flavours, I did a mixed jelly … litchi juice for the dragon fruit and cranberry juice for the strawberries. How good can good get? The result was fab. I know because I could hear the goblets being scraped clean. Thankfully there was plenty.

Dragon fruit & Strawberry Christmas Jelly There is nothing like glassware to set jelly in. I used a variety of glassware just because I wasn’t in the mood for monotony. I used brandy goblets, stemmed glasses and a few shot glasses too. I think stemless brandy glasses would work well too. Or maybe these beauties from Urban Dazzle which are one of my favourites.

Dragon fruit & Strawberry Christmas Jelly The dessert needs a little pre-planning. Since there are two flavours of jelly, one needs to set first, then the other follows. I was a bit impatient so the colours merged a little. No issues though. They still tasted brilliant. I think I managed one a little closer to how I would have liked them all to be.

Dragon fruit & Strawberry Christmas Jelly Dressing up the jellies is the fun part. Pipe over some barely sweetened low fat pillowy soft cream {I used an Ikea funnel}, garnish with colourful fruit, add a sprig of fresh mint … and go HO HO HO!!

Dragon fruit & Strawberry Christmas Jelly

Have a safe, delicious and fun holiday season. Joyeux Noël dear readers, Merry Christmas!

Merry Christmas 2013


Recipe:Dragon fruit & Strawberry Christmas Jelly your picture

Summary: Light, healthy, delicious Dragon fruit & Strawberry Christmas Jelly holiday desserts for the young and old alike. Serve them in an array of glasses to keep the mood fun and joyful! Use other seasonal fruit paired with juice of your choice for a variation.

Prep Time: 15 minutes
Total Time: 30 minutes, plus setting time

  • Litchi Dragon fruit Jelly
  • 500ml litchi juice
  • 2tsp gelatin powder
  • 50g sugar
  • 1 dragon fruit, skinned, diced {reserve some for topping}
  • Cranberry Strawberry Jelly 
  • 500ml cranberry juice
  • 2tsp gelatin
  • 50g sugar
  • 200g strawberries {reserve 2-3 for topping}
  • Cream topping
  • 200g low fat cream, chilled
  • 1/4t strawberry essence
  • 2 tbsp powdered sugar
  • Fresh mint for garnish


  1. Litchi Jelly
  2. Place the gelatin and ½ cup {125ml} litchi juice in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the remaining litchi juice and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine and stir to combine. Set aside to cool.
  3. Cranberry Jelly 
  4. Place the gelatin and ½ cup {125ml} cranberry juice in a bowl and stir to combine. Set aside for 5 minutes or until the gelatin is absorbed. Place the remaining cranberry juice and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine and stir to combine. Set aside to cool for 20 minutes.
  5. Assemble
  6. Divide the dragon fruit in the base of the serving glasses/bowls and pour over the litchi jelly mixture. Refrigerate for 2–3 hours until set. {I put mine in the freezer for a little bit}.
  7. Once the jelly is firm and pretty set, divide the strawberries over the set litchi jelly. Gently pour the cranberry jelly over the strawberries. Refrigerate for 2–3 hours until set. {Mine took almost overnight to set}.
  8. Top with whipped cream {pipe or funnel into the glassware so that the edges don’t get messy}.
  9. Garnish with fresh cut fruit, sprigs of mint and chill until ready to serve.
  10. Note: You can set the jellies 2-3 days in advance. Add the fresh fruit and mint closer to serving or it may lose its appeal.


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“In the middle of difficulty lies opportunity.”
Albert Einstein

Stone Fruit Crisps It’s been a summer of discontent here in North India, Gurgaon specifically as we’ve been subjected to the worse power cuts ever in a summer that’s been the worst in 33 years. The temperature touched 43-45C the whole of last week, and we went without power for 48 hours! It took a protest that blocked roads for hours to get heard. Meanwhile, everything in the fridge obviously threatened to spoil! One good thing … the stone fruit got perfectly ‘ripe for dessert’;  hence these Stone Fruit Crisps!Stone Fruit CrispsCrisps are wonderful light and easy to make desserts that celebrate seasonal fruit. They have a streusel like topping which is baked ‘crisp’ and gives way to soft cooked fruit below! Crisps usually have oats, butter and brown sugar … and mine went gluten free! I love fruit bakes and something as quick as this is amazing! Stone Fruit Crisp2 days sans oven was enough to drive the baker in me mad! Even if I didn’t have the energy to bake, just the thought of perishables spoiling got to me. Exhausted with extreme heat, I found myself cooking up most of the stuff in my freezer! So we had good food all the time, and coolers too! Did I forget to tell you that the summer vacation got extended due to high temperatures? Yes, that happened too, so no respite for Mama!Chicken mince with eggplantI made a delicious Chicken keema with baingan {mince with eggplant} … strange combination but its what I had on hand, and it came out finger licking good. Incidentally I made it twice on one day as it got polished off the first time around, and I had more mince in the freezer {and no electricity of course!}.Summer coolersI made summer coolers, many summer cooler … a strawberry mango punch, aam ka panna {Indian mango cooler}, a bel cooler {wood apple cooler which was definitely prettier than tastier}, a watermelon cooler. Anything that threatened to expire was tirelessly salvaged! To kill myself further, I even took pictures! Then came …Red Harissa… another jar of HOT red harissa and some very reduced fat KFC style burgers! Sometimes one can hardly believe all the work that gets done when there is no electricity!! {In case you are wondering, we don’t use electricity for the stove. We use a gas supplied through a cylinder … so that is is probably a good thing!} Oh and I made a Quark & Cherry Verrines too … no bake stuff!!KFC Style Burgers {low fat} & Quark & Cherry VerrinesThen sometime yesterday we had power restored and the kids looked so relieved, as did the poor dog in a fur coat. She was the first to race for the air conditioner, and slept the whole day through! So did the teens. It’s uncanny to think that as kids we lived through this as an accepted normal situation! Not a whimper, no backup yet happy go luck! Stone FruitAnyway,  woke up this morning and my load of of stone fruit were ripe, ripe for dessert, so I set to work on something quick. While mixing the fruit I was curious to see if I could make the bake gluten free, so I tossed in some almond meal instead of plain flour to absorb the extra moisture. Stone Fruit CrispsIn the topping as well, I skipped the flour and added some almond meal. It’s always fascinating to see fruit crumbles and crisps bubble over the fruit juices! The crisp was delicious, bowl scraping good! Beautiful flavours!Stone Fruit CrispsThen I noticed that the colours of my little ceramic pots and bubbling juices were white, blue and red, so what better time to post this but now! Happy 4th of July to my readers from the US! Have a wonderful day. Rustle up a crumble if you have 10 minutes, else stay cool and try this Summer Fruit Jelly that I created for Del Monte. You can find the recipe on their website here. Summer Fruit Jelly It was fun and was made by my lad! Simple as can be yet stunning to look at, and delicious beyond expectation {if I may say so}!!Summer Fruit Jelly

[print_this]Recipe: Stone Fruit Crisp
your picture

Summary: An easy, quick dessert baked with seasonal stone fruit. It’s quick to make and full of flavour… a summer classic with stone fruit which is gluten free too!

Prep Time: 10 minutes
Total Time: 40 minutes

  • Filling
  • 700g mixed stone fruit {6-8 peaches, 4-5 plums, handful of cherries, maybe two
  • Juice of 1 lime
  • 20g demerera sugar
  • 20g almond meal
  • 1 tbsp Kirsch {optional}
  • Crisp topping
  • 20g almond meal
  • 20g demerera sugar
  • 60g rolled oats
  • 60g unsalted butter, chilled, cubed


  1. Preheat the oven to 200C. Place 6 ramekins on a baking sheet.
  2. Filling
  3. Stone the peaches and plums, chop with skin and place in a big non reactive/glass bowl.
  4. Add the remaining ingredients and toss well to mix. Divide between 6 ramekins, pressing down gently to level out.
  5. Crisp Topping
  6. Place all ingredients in bowl and food processor and pulse briefly in short intervals until a breadcrumb like mix is achieved.
  7. Divide the topping between the ramekins to cover the surface. Gently press into place.
  8. Bake for 30 minutes until bubbly and golden brown on top. If the top begins to get too brown, tent with a sheet of aluminum foil.
  9. Serve warm or at room temperature. We are happy to have them chilled too!
  10. Note: For gluten free baking, please ensure the oats are from a gluten free source.


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