Sticky Melon Jelly with Amaretti

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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In the Antipodes, dessert wines are often called ‘stickies due to their residual sugars, which make them so luscious. Serve this lovely dessert with Pumpkin Seed Oat Shortbread which makes a great crunchy accompaniment.


  • 1 small orange-fleshed melon
  • 1 small white or pink-fleshed melon
  • 800 ml (1 ½ pints) fresh apple or melon juice, chilled
  • 8 sheets leaf gelatine or 60 g (2 oz) powdered gelatine
  • 250 ml (8 fl oz) dessert wine
  • 12 amaretti biscuits, crushed


To make this you will need eight 200 ml (7 fl oz) jelly moulds or metal ramekins, or one large jelly ring mould. Use a melon-baller (a teaspoon will work at a pinch) to scoop out about 16 balls from each melon. Keep them chilled in the fridge.

Pour juice into a shallow dish and lay gelatine leaves in, one at a time. Leave to soak for 5 minutes until soft. Meanwhile, place wine in a saucepan and bring to the boil, then simmer 2 minutes. Remove gelatine leaves from juice, drain them a little by squeezing them gently in your hand, then add them to the hot wine and mix to dissolve. Leave to cool 5 minutes then add the juice to the wine and mix well, pour into a jug.

If using powdered gelatine, sprinkle it over the juice in a bowl and leave to soak for 5 minutes. Simmer the wine as above, then simply pour the dissolved gelatine and juice into the hot wine and stir, making sure there are no lumps. Mix well and pour into a jug.

Place two melon balls of each colour into jelly moulds and pour on just enough jelly to cover and allow the balls to float. Place on a tray in the fridge and leave to cool completely until set. Place the jelly jug in the fridge as well.

Once the first layer has barely set, sprinkle the amaretti evenly over jellies and gently pour or spoon remaining cooled jelly on top. Leave to set completely, then cover the tray with plastic wrap. Eat within 2 days.