Coconut milk jellies with granadilla topping
Ingredients
- 250ml (1 cup) milk
- 45ml (3 tbsp) castor sugar
- 2,5ml (½ tsp) salt
- 1 x 410g tin coconut milk
- juice of ½ a lime or lemon
- 5 leaves gelatine, soaked in 60ml (¼ cup) cold water
- TOPPING
- pulp of 5 granadillas
- 45ml (3 tbsp) castor sugar
- 1 leaf gelatine, soaked in 60ml (¼ cup) cold water
Instructions
In a saucepan, heat the milk and sugar, stirring until the sugar has dissolved. Stir in the salt, coconut milk and lime juice. Check the seasoning, you should be able to taste the sweetness from the sugar as well as the saltiness. Add a pinch more salt if desired. Remove from the heat and add the softened gelatine leaves, stirring until fully dissolved.
Divide the mixture between 6 x 125ml (½ cup) serving bowls. Chill for 4 hours.
For the topping, heat the granadilla pulp in a saucepan with the sugar. Stir until the sugar has dissolved, remove from the heat, add the softened gelatine leaf and stir until dissolved. Allow to cool for 5 minutes before pouring over the set coconut jellies.
Chill the topped jellies for a further 2 hours before serving.
