Receta Lime Coconut Jelly with Lychees
Today I'm sharing this Lime Coconut Jelly with Lychees for those who did not have a chance to get the Living Gourmet Magazine that was published in May 2013. This dessert is very refreshing as lychees pair well with coconut and lime. This recipe has been been tested and tasted by my friends and family before I submitted for publishing. It has become one of our favourite desserts in my family. You can made this jelly dessert one or two days ahead before serving. Hope you enjoy this dessert as much as we do. Thank you Living Gourmet for giving me an opportunity to feature my recipe.
Lime Coconut Jelly with Lychees
(A) Bottom Layer Ingredients:
- 1000ml Water
- 265g Sugar
- 4 tbsp Fresh lime juice, squeeze and pass through a sieve
- zest from 4 fresh limes
- 500ml Thick coconut milk mix with a pinch of salt
- 4 tbsp Fresh lime juice
- 2 1/2 tbsp Gelatin powder, soaked with 4 tbsp water
- 500ml Thick coconut milk mix with a pinch of salt
- 2 drops of green colouring
- (B) Top Layer Ingredients
- 2 canned Lychees reserved 600ml syrup
- 1 tbsp Fresh lime juice, squeeze and pass through a sieve
- zest from 1 fresh lime
- 1 tbsp Gelatin powder soak with 2 tbsp water
a drop of green colouring
Method:
(A) Bottom Layer Method
Place water, sugar, fresh lime juice and lime zest in a pot and stir to almost boiling. Add soaked gelatin and bring to boil again over medium heat.
Turn off heat and add coconut milk. Stir well and sieve. Add green colouring and mix well.
Pour mixture into cups till 3/4 full and chill for few hours to set into a coconut jelly.
**you'll find the coconut jelly splits in two when it sets, one white and one translucent.
(B) Top Layer
Place lychee syrup, fresh lime juice and lime zest in a pot and bring to almost boiling.
Add soaked gelatin and bring to boil again over medium heat. Turn off heat. Add green colouring and stir well. Leave to cool.
Sieve lychee syrup mixture then add 2 to 3 tbsp of this mixture on top of the coconut jelly.
Refrigerate to set and top with lychees when serving.
清水1公升
砂糖265克
新鲜酸柑汁4汤匙
酸柑4粒，取皮
鱼胶粉2 1/2汤匙，用4汤匙清水浸泡
浓椰浆500毫升，混合少许盐
青色素2滴
罐头荔枝2罐，保留600毫升糖水
新鲜酸柑1汤匙
酸柑1粒，取皮
鱼胶粉1汤匙，用2汤匙清水浸泡
青色素1滴
在杯中加椰浆溶液至3/4满，放入冰箱冷藏数小时至凝固。
用筛网过筛荔枝溶液，在椰浆果冻上倒入2-3汤匙荔枝溶液。
Enjoy& Have A Wonderful Week Ahead!