VANILLA, GINGER AND LIME JELLY WITH TROPICAL FRUIT AND COCONUT CREAM

These easy crowd-pleasing recipes make perfect party food or family dinners

Preparation time 30 mins plus 6 hours setting Cooking time 10 mins Serves 6

700ml clear apple juice

1/3 cup caster sugar

10cm piece galangal, thinly sliced 2 vanilla beans, split lengthways,

seeds scraped

Finely grated zest and juice of 3–4

limes (you’ll need 100ml juice) 12 sheets gold strength gelatine 200ml coconut cream Tropical fruit, sliced into shards,

to serve

3 kaffir lime leaves, finely shredded

STEP 1 Put apple juice, sugar, galangal, vanilla beans, vanilla seeds and zest in a medium saucepan over medium heat. Cook, stirring, until sugar has dissolved and mixture comes to the boil. Remove from heat and set aside for 5 minutes.

STEP 2 Meanwhile, put gelatine sheets in a large bowl and cover with cold water. Set aside for 5 minutes, or until softened. Remove gelatine and squeeze out water. Add to hot apple juice mixture and stir until gelatine has dissolved. Add lime juice. Strain mixture through a fine sieve over a large jug. Reserve vanilla beans and discard remaining solids. Set aside liquid to cool to room temperature. Pour into a shallow lamington tin and transfer to fridge to chill for at least 6 hours or until set.

STEP 3 Spoon coconut cream into the base of six 1-cup capacity coupe-style glasses. Cut jelly in tin into small cubes and spoon evenly over coconut cream. Arrange fruit on top of jelly cubes. Finely shred reserved vanilla beans and kaffir lime leaves, then sprinkle over jelly just before serving.