Adam Liaw’s stone fruit salad with Earl Grey jelly
This elegant fruit salad contains cubes of Earl Grey jelly for a dash of delicious freshness.
Ingredients
2 yellow peaches or nectarines, sliced
2 white peaches, sliced
2 plums, cut into segments
1 apricot, cut into segments
½ cup blackberries
Earl Grey jelly
2 tbsp powdered gelatin
2 Earl Grey tea bags
75g caster sugar
Method
Step 1
Place 150ml of water in a small bowl and sprinkle the gelatin powder over the top. In a small saucepan, bring 350ml of water to a simmer and add the tea bags. Turn off the heat and steep for 5 minutes, then remove the tea bags and add the sugar.
Step 2
Bring to a simmer again, stirring to dissolve the sugar. Add the gelatin mixture and mix until the gelatin is fully dissolved. Pour into a rectangular plastic container and refrigerate for at least 4 hours, until fully set. Cut the jelly into 2cm cubes.
Step 3
Toss the stone fruit with the cubes of jelly and serve.
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Adam Liaw’s loaded hummus
If you want to trick up some store-bought hummus into something that could be anything from an impressive starter to an excellent light meal, look no further.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
