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Get Your Jelly On – Day 5: Mont Blanc


Mont Blanc

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I can’t believe that we are already into the middle of the week! Time flies!!

5th day of the Royal Selangor – Get Your Jelly On– 30-day Challenge! Does it get tougher to think of how to use Royal Selangor Pewter Jelly Mould? Well, it definitely got me thinking a lot. This is probably one of the challenges that I have ever done that pushes me to the limit!


I hope you have enjoyed my spaghetti fritter. If you don’t have the mould, don’t worry about it. You could do it without, in fact, it will be a lot easier! Since the first day of the challenge, apart from using gelatine, I have tried to use vege-gel. It is a vegetarian setting agent that can be used in sweet and savoury recipe.

Today, I bring you a dessert. It is called “mont blanc”. No, not the mont blanc dessert that we know! In fact, it is far from the dessert mont blanc that you and I know. Well, it is how I interpret or envisage the mont blanc – the highest mountain in the Alps – a summer snapshot in my mind of the snow covered peak, surrounded on all sides by green hills, lush trees and dotted with some dark brown branches.

I have chosen to use sweetened rice milk, instead of cow’s milk. It contains more carbohydrates and not as much of calcium or protein but it doesn’t contain cholesterol or lactose. So, the rice milk forms the peak of mont blanc, the green hills and lush trees made with kiwi puree. That’s about it. Simple and straight forward. 🙂

Mont Blanc

Prep Time:

Cook Time:



For the Mont Blanc:

100ml sweetened rice milk
1.5 tsp vege-gel
2 kiwi
1 tbsp caster sugar
2 gelatine sheets


1. Put 2 tbsp of the rice milk to bowl, add the vege-gel and stir to dissolve. Add the mixture to the rest of the rice milk to the mixture stir well to combine. Pour into the jelly mould and put in the fridge for about 2 hours to set.

2. Peel and roughly chop. Then, put in a food processor, blend until smooth. Add 1 tbsp of sugar to the puree and mix well. Adjust the sweetness if necessary, you don’t want it to be too sweet. Transfer the puree to a small saucepan and bring to the boiling point over low heat. Meanwhile, soak the gelatine sheets in cold water for 5 minutes.

3. Remove the saucepan from the heat once it’s warm. Squeeze out as much waster as possible from the gelatine sheets, then add to the kiwi puree, stir to mix until dissolve. Pour the mixture into the mould, fill it almost 99% full. Let cool before put into the fridge to set for 4 – 5 hours or overnight.



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