THe’s a little fun, and it’s not too light and sweet, so it’s really good for a summer shared dessert. If you have a great jelly mold sitting in the cupboard, this is a good time to use it. When making jelly, the taste before it hardens is everything, so please adjust the taste by taste of sweetness and acidity. I used platinum gelatin leaves in the supermarket, but you can also use veggie gel. Follow the packet instructions, although it will affect the texture slightly.
Pineapple and coconut jelly
Preparation 15 minutes
Cook 1 hour 15 minutes
Chill 8 hours or more
create 1 x 1 liter jelly
For coconut jelly
150ml double cream
300ml coconut milk
Caster sugar 40g
3 gelatin leaf (I use Dr. Otokar).
For pineapple jelly
Pineapple 400g, Trimmed, peeled and cut into small chunks
Granulated sugar 200g Or caster sugar
½ lemon juice
1 Lime juice and skin
3½ gelatin leaf
First, make coconut jelly. Heat the cream, milk, and sugar in a medium-sized pan until the sugar dissolves. Meanwhile, soak the gelatin leaves in ice-cold water until soft.
When the cream mixture has warmed, squeeze out excess water from the gelatin and stir in jelly until the leaves are completely melted. Let it cool a little, pour it into a jelly mold, and put it in the refrigerator for 4 to 6 hours until it hardens.
Once the coconut jelly has set, make pineapple jelly. Put pineapple, water, sugar, lemon juice, lime zest and juice in a pan and simmer. Cook until the pineapple is soft and the knife feels no resistance. Medium-ripe pineapples can take up to 40 minutes to reach this point.
When the fruit is tender, remove it from the heat. If necessary, reserve a handful of pineapples for later setting in the jelly. Blitz the mix until completely smooth and measure with a jug – 480-500 ml is required.
Soak gelatin in ice-cold water. Taste the pineapple mix and add lime juice if you need more acidity. When the gelatin is soft, squeeze out excess water and stir the leaves with warm juice until the leaves are completely dissolved.
Allow to cool a little, then pour over the set coconut jelly and add the reserved pineapple chunks, if in use. Place in the refrigerator for 4-6 hours until it hardens.
When both layers are fully set, transfer the jelly to a platter and add fresh fruit such as chopped mango or passion fruit.
Love Neat Gil’s Pineapple and Coconut Jelly Recipe | Dessert
Source link Love Neat Gil’s Pineapple and Coconut Jelly Recipe | Dessert