Russian Season

As far as I remember, Mom first learned this recipe from one of those promotional brochures that arrive with Tupperware equipment. She has experimented with different kinds of yogurt and fruit ever since, so I am not sure how close this is to the original recipe. Anyway, this jelly makes a perfect summer dessert – light, fruity and extremely versatile as you have two layers to play with: one is made with yogurt or sour cream, and another with fresh or canned fruit or berries. Whatever your choice, this dessert will always look neat, glossy, and colourful. You might be surprised how little ingredients it requires – for example, to make this jelly we used only 2 canned peaches, 10 grapes, 500ml yogurt – which yields 7-8 servings. And, if you choose to freeze the jelly instead of refrigerating it, this can be a real time-saver. In a word, I’m happy I have now learned how to make this jelly too!

Ingredients
- For fruit jelly:
2 canned peaches, sliced
10 red grapes, halved and deseeded
300ml sugar syrup from canned peaches
1 ½ tsp gelatine
A drop of vegetable oil
- For yogurt jelly:
500ml mango&vanilla flavoured yogurt
100ml milk
2 tsp sugar
15g gelatine

We used a Tupperware Jel-Ring Mold, 24cm in diameter

- Making the fruit jelly

In a small saucepan, combine syrup and gelatine, stir well, and bring to a low heat, stirring continuously until all of the gelatine dissolves. Be sure not to bring the syrup to a boil! Set aside.

Slightly oil the mould and lay out slices of peaches and grapes.

Pour the gelatine mixture into the mould so that it covers the fruit.
Freeze for 1 hour.

- Making the yogurt jelly

As soon as your fruit jelly had thickened, combine milk, sugar, and gelatine, stir well and set aside for about 5 minutes to help the gelatine swell and dissolve. Next bring the mix to a low heat and wait until gelatine dissolves, stirring continuously. Remove from the heat, add yogurt and stir well again. Pour the yogurt mixture into the mould where the ready fruit jelly already sits.

Freeze for 2 hours and store in the fridge afterwards.
Alternatively, refrigerate the jelly for at least 4 hours.

Placing your mould into hot water for a couple of seconds makes it easier to release the jelly from the mould when it’s ready.