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

Better Homes and Gardens (Australia) - - Fabulous Food -

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.

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