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    Wednesday, December 30, 2015

    Layered coconut berry jelly Recipe


     
    Layered coconut berry jelly Recipe
        Ingredients


        Rice bran oil spray
        1 cup lemonade
        Pink food colouring
        1/2 cup boiling water
        1 tablespoon powdered gelatine

    Coconut jelly

        270ml can coconut milk
        1/4 cup caster sugar
        1/2 cup boiling water
        2 teaspoons powdered gelatine

    Strawberry jelly

        300g frozen strawberries
        3/4 cup caster sugar
        1/2 cup boiling water
        1 tablespoon powdered gelatine


    Layered coconut berry jelly Recipe
        Method
       

        Step 1

        Spray a 6cm-deep, 22cm fluted ring pan with oil. Place lemonade in a small saucepan over medium-high heat. Tint light pink with food colouring. Bring to a simmer.
        Step 2

        Meanwhile, place boiling water into a small bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Stir gelatine mixture into lemonade mixture. Pour into prepared pan. Refrigerate for 2 hours or until set.
        Step 3

        Make Coconut jelly: Place coconut milk and sugar in a small saucepan over medium-high heat. Stir for 2 to 3 minutes or until sugar has dissolved. Bring to a simmer. Meanwhile, place boiling water into a small bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Stir gelatine mixture into coconut mixture. Stand for 15 minutes to cool slightly. Pour over lemonade layer in pan. Refrigerate for 2 hours or until set.
        Step 4

        Meanwhile, make Strawberry jelly Place strawberries and sugar in a small saucepan. Stand for 30 minutes. Place saucepan over medium-high heat. Bring to a simmer. Cook for 5 minutes or until strawberries are soft and have released their juices.
        Step 5

        Place boiling water into a small bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Stir gelatine mixture into strawberry mixture. Strain strawberry mixture into a jug (see note). Stand for 15 minutes to cool slightly. Pour over coconut layer in pan. Refrigerate for 2 hours or until set. Remove from fridge. Invert onto a plate. Rub base of pan with a hot tea towel for 30 seconds. Gently shake until it comes out of pan. Serve.

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    Item Reviewed: Layered coconut berry jelly Recipe Rating: 5 Reviewed By: Mrs. Chef
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