Beer Mug Butterbeer Jelly Recipe | My Harry Potter Kitchen III (Recipe 15)
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This is the home of my Wizarding World YouTube series where I'm baking my way through the Harry Potter books serving up magical recipes for each and every item of food and drink we find inside! Last week we conjured up some Sorting Hat Hot Chocolate Bombs that reveal your Hogwarts Hosue!
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This week, we're serving up a magical dessert with a food illusion twist!
This week we're heading back into Chapter Three of the Prisoner of Azkaban "The Knight Bus" for our next recipe from the Leaky Cauldron:
"Will you be wanting anything? Beer?"
Cheers! I'll drink to that!
Harry's not quite old enough to drink so I thought we'd serve up an edible beer alternative and transform it into a magical dessert - Butterbeer Jelly!
This easy butterbeer jelly recipe is made from a homemade caramel jelly, infused with real cream soda, and topped with a marshmallowy Italian meringue that looks like beer foam! This Harry Potter dessert can be moulded into any shape but works best as individual beer mugs!
If you've been looking for an easy butterbeer jelly recipe follow this simple step-by-step recipe to learn how to make homemade caramel jellies that look like beer mugs!
Harry Potter Butterbeer Jelly Recipe Ingredients
(makes 2 large mugs or 6 individual servings)
For the butterbeer jelly recipe:
8 gelatine leaves
150g light dark brown sugar
600ml cream soda
2 tbsp caramel extract
For the Italian meringue recipe:
4 egg whites
½ tsp vanilla
(optional) golden candy/sprinkles to decorate
Harry Potter Beer Mug Butterbeer Jelly Recipe Method:
To make the caramel jelly begin by blooming the gelatine - place the gelatine leaves into a bowl of cold water and leave for 5 minutes until soft.
Make the sugar syrup by heating the sugar and water in a pan until all the sugar has dissolved and the mixture is simmering. Squeeze the excess water from the gelatine leaves and then add it to the sugar syrup. Stir until dissolved.
Remove from the heat and stir in the caramel extract. Slowly pour in the cream soda and mix until well combined.
Pour the Butterbeer Jelly into glasses and set in the fridge for 2-4 hours.
For the Italian meringue topping create a sugar syrup by adding the sugar and water into a pan and heating until it reaches the 'firm ball' stage at 120c
Separate the eggs (we'll only use the egg whites for this recipe). Pour the egg whites into a bowl and whisk until they form soft peaks. Slowly pour the sugar syrup in, while whisking at a slow speed - it should fall in a thin continuous strand.
Continue whisking for 7 minutes until glossy and then add in the vanilla and salt. Continue whisking for another 2-3 minutes (Wizard Tip! You'll know it's ready when you can touch the side of the bowl and it feels cool). Transfer to a piping bag with a round nozzle.
Once the jelly has set, remove them from the fridge and spoon meringue on top. Use an offset spatula to swirl the foam and give it some dimension. Take the remaining meringue in the piping bag and pipe trails down the side of the 'beer mug' as if it was splashing out.
To finish, sprinkle your golden candy or sprinkles on top.
And with that, our order is ready!
If you can't make it to the Leaky Cauldron, this is the next best thing! Why not give this a go and let me know how it turns out! I'd love to see any photos too so be sure to send them in on Instagram with the hashtag #MyHPKitchen and tag me in them too - @BradBakes!
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