This recipe is super versatile. You can add chopped fruit to this prior to chilling, but don’t use fresh pineapple because the enzymes in it will cause the gelatin not to set. Canned pineapple is fine. For the lime jelly, soak the gelatine sheets in cold water for 5 minutes. Put the lime juice, 60ml of water and the caster sugar into a saucepan and slowly bring almost to the boil, to dissolve the sugar. Remove from the heat. Squeeze the excess water from the gelatine sheets and add them to the pan. Stir to dissolve. Add the lime zest and colouring, stir, then transfer to a jug and leave to cool for 30 minutes. to set. Combine the cream and ginger syrup in a mixing bowl and whisk to soft peaks, then stir in the chopped stem ginger and serve with slices of the finished pie.

Stevia is super sweet. One scoop is only 1/32 of a teaspoon and equals about 2 Tbsp of sugar. These tiny measuring spoons are on my shopping list to make scooping stevia more convenient. Pour the jelly over the top of the pie, stopping when you fear it might dribble over the sides! Return to the fridge for 1 hour To serve, dip the molds into hot water for a few seconds, loosen from the sides, and turn out the jellies onto individual plates. Dot with clotted cream and accompany with shortbread.After it has cooled, cut it into cubes and toss it with the remaining sugar. Keep sealed for up to 4 days. Notes: Kiwi Lime Jelly Cups (Easy Vegan Dessert), Heat water and sugar and stir until sugar dissolves ( you can also use powdered sugar or syrup). Turn off heat, add vegetarian jelly powder and Of course, you can make Homemade “Jello” with regular or whole juice as well. I’m working on that recipe and hope to have it to share soon. This gelatin really hits the spot and we’ve been making it on and off ever since. I hope you enjoy it as well. Homemade Lemon or Lime “Jello” or Gelatin Squares

Really, once the weather gets above 80 degrees, my oven basically goes on vacation–especially since we got our last electric bill. Sigh. Prepared in just 10 minutes and set and ready to eat in 2 hours makes No Bake Lime Jelly cheesecake a great dessert. I absolutely love the tangy taste of lime and the ginger cookie crust which creates such a delicious flavor combination. The cream cheese is then beaten into the jelly and the whipped cream folded into this mixture. It is placed in the fridge for at least 2 hours to set and then I just decorate it with piped whipped cream and lime rind and slices before serving.

Notes: No Bake Lime Jelly Cheesecake, FOR THE CHEESECAKE · Dissolve the jelly in the boiling water, add the lemon rind and juice and cool until on the point of setting. · Whip the

This has actually become my weekday favourite dessert to prepare because it is so easy. I just prepare it in the morning, which takes 10 minutes, place it in the fridge, and it is perfectly ready to serve after dinner. If you do not get a chance to prepare it in the morning, then just do it at least 2 hours before dinner, because that is the minimum time it needs to set. Put the gelatin, 1/2 cup water, lime juice, and lemon juice in a small saucepan and let it simmer. In other words, put aside. And you really don't want to have cookie crumbs all over your kitchen counter. The crumbs are then mixed with a bit of butter and pressed into a springform tin.Blend in some lime peel and water. Cover a medium bowl with three layers of damp cheesecloth. Spoon the juice mixture into the cheesecloth. Put it in a bowl, tie it up, and let it drip for about ten to fifteen minutes. The pressure should be light. Carefully pour 2-and-a-half cups of the prepared juice into the 6-quart dish. Put some jelly in six individual serving dishes, sprinkle some raspberries on top, and chill in the fridge for an hour or so to set. Add more of the jelly to the top and let it set. Strawberries should be added next, followed by blueberries, with careful attention paid to letting each layer set before moving on to the next. Once the molds are full, drizzle with additional jelly and chill. Allow to harden overnight.

I use the bottom of a measuring cup to press it down evenly. It is not a problem if you don't have a springform tin, just use whatever you have or prefer. It just makes it a bit easier to cut and serve the cheesecake. A bit of lime juice and rind is also added to the jelly to give it a sweet taste from the jelly and tanginess from the lime. It’s hard because my boys are involved in a lot of sports this year and boy-oh-boy are they craving treats. Preheat the oven to 200°C/fan 180°C/gas mark 6 and put a baking sheet in to heat up. Remove your pastry case I recommend using Great Lakes Gelatin. It’s made from pastured cows from Argentina that haven’t been treated with antibiotics or hormones. One money saving tip: You can save by purchasing a large container. According to the company, gelatin doesn’t spoil :-)!

To make the jelly, combine the sugar, lime zest, and lime juice in a one liter pot and bring to a boil the day before serving. Put the gelatine leaves in a bowl and cover them with cold water. At the point at which the sugar has dissolved, take the pan off the heat. Get rid of the gelatine's excess water by squeezing it, and then add it to the pot. Once the syrup has cooled to room temperature, strain it into a bowl. Keep the prepared base in the fridge while you prepare the cheesecake. The jelly crystals / powder is dissolved in 200ml of boiling water and allowed to cool until on the point of setting.