JELLY FLOWER CAKE

Preparation time 40 mins plus 2 hours setting Cooking time 10 mins Serves 12

23g kappa carrageenan

(see Cook’s tips, below right) 500g caster sugar

1/4 cup orange blossom water

1 tsp citric acid

400ml coconut milk

Gel food colours

Mixed berries and pouring cream,

to serve

STEP 1 Pour 1.75L warm water into a medium saucepan, add 15g of the kappa carrageenan, whisk well and set aside for 10 minutes.

STEP 2 Heat mixture gently and stir in 375g of the sugar, whisking to make sure there are no lumps. As soon as it boils, skim to remove any floating scum. Stir in orange blossom water and 3/4 tsp citric acid, then strain into a round baking dish. Refrigerate for 1 hour, until set.

STEP 3 Pour coconut milk, remaining caster sugar and remaining citric acid into a small saucepan and stir well. Scatter in remaining kappa carrageenan and whisk well, then set aside for 10 minutes.

STEP 4 Heat the mixture gently, whisking until kappa carrageenan is dissolved. Divide into several parts and tint with gel colours.

STEP 5 Load one colour at a time into a syringe fitted with a plain needle or jelly art needle. Inject colour into the jelly to make flower patterns, then set aside for 1 hour, until set. Invert cake onto a plate, then serve with berries and cream.

For a fitting finale to your delicious meal, dish up a dessert that takes the classics to the next level, from vanilla custard to choccie cake and good old-fashioned jelly