Place sugar, juice and water in TM bowl and cook
5 mins/90o/speed 2. This time is fine if OJ & water are at room temperature, it would need longer if any of these items are from the fridge.
Meanwhile, soak the gelatine leaves in cold water for 5 minutes.
Squeeze out excess water and add to the heated liquid. Mix
1 min/speed 2If making jelly only, pour into a serving dish or individual ramekins and once they have cooled down a bit, place in fridge to set.
If using in a trifle, cool mixture for 15 minutes then pour enough of the liquid to cover the cake layer of your trifle, refrigerate until set before continuing with the next layers of fruit, custard and cream. Pour leftover jelly into other dishes - there will be too much just for the trifle alone unless it is a huge one for a lot of people.
Tips/Hints:This is a variation of the orange jelly from
http://thermolover.blogspot.com.au/2012/02/jelly-and-trifle.html. I misread the instructions and used both the orange juice and the water (then had to use more gelatine sheets) but it worked out fine, wasn't too sweet and it gave me more jelly.
There are other jelly recipes plus a recipe for trifle and even making your own savoiardi biscuits on this link.
This is my trifle, using SD banana bread sprinkled with Triple Sec (you could use sweet sherry or another alcohol of your choice), dotted with a small amount of home made blackberry jam then covered in this jelly mixture. Allowed to set then topped with fruit of choice (I used some strawberries I had in the freezer), a batch of EDC egg custard, refrigerated until cold then topped with cream swirls and grated chocolate.
Do your own thing with fruit choices, all these different fruit flavours made for a very tasty trifle not laden with sugar.
