frog on the beach | Cooking with Nana Ling

Frog has left the pond and is enjoying a day at the beach!

Frog at the Beach is my own little creation – inspired by the popular Australian classic Frog in a Pond and another Australian favourite, Jelly Slice.

Why did the frog go to the beach?

Well this little frog heard it was the last day of summer in Australia, so he celebrated with a day at the beach that could be repeated all year round – whatever the weather!

Little Frog got a bit bored in the pond too, he loved his jellyfish pond but wanted to go to the beach for a multi-layered fun of sand and water.

What you need to make Frog at the Beach

To make this little dessert, perfect for kids or summer parties, you will need 6 clear plastic cups and 6 parasol picks (available in supermarkets, Spotlight and party supply stores in Australia).

The ingredient list includes:

Nice Biscuits (or Arrowroot, Marie, or another simple sweet biscuit)
melted butter
condensed milk
lemon juice
gelatin powder
boiling water
blue jelly crystals
Chocolate Frogs (available in supermarkets or confectionery/chocolate shops in Australia).

For quantities for these ingredients, see the recipe card at the bottom of this post.

make a frog on the beach

If you’ve made jelly slice before, this will be very similar – although it’s made in mugs rather than a slice tin.

The steps are all listed in the recipe card below. Read them carefully before you begin, and remember to allow time to set.

You can make these desserts 2-3 days in advance, but wait before adding the chocolate frogs and parasols just before serving.

I hope you enjoy these cute little summer themed jelly cups.

Lowest layer

125 grams Nice cookies (or Arrowroot, Marie, or another simple sweet cookie)
90 grams melted butter

middle class

200 grams condensed milk (half a can)
1/4 Cup lemon juice (juice of about 1 lemon)
1 teaspoon gelatin powder
1/4 Cup boiling water

jelly layer

85 grams blue jelly crystals

topping

6 chocolate frogs
6 Party Umbrella Picks

Prepare the jelly topping by cooking the jelly according to package directions. Let the jelly cool to room temperature.
Using a rolling pin, food processor, or food processor, crush the cookies until they resemble fine breadcrumbs.
Add melted butter to cookie crumbs and mix.
Pour an even amount of the cookie mixture into each of the six cups. Gently press down with your fingers or the bottom of another cup. Put something into the fridge.
Pour condensed milk into a bowl. Add the lemon juice and mix with a whisk.
Dissolve the gelatine in the boiling water and then add to the lemon and condensed milk mixture.
Use the whisk to combine.
Remove the cups from the refrigerator and pour an even amount into each of the six cups. Place in the fridge for at least an hour to set.
Once the jelly has reached room temperature and the filling has been in the fridge for at least an hour, remove the cups from the fridge and pour an equal amount of jelly into each cup.
Place back in the fridge and let set for at least 6 hours.
Once set, cut a small slit in the top of the jelly to hold the frog in place. Place the frog in position along with the parasol. Place in the refrigerator until ready to serve.

Source link