Tropical Fruit Jelly pots

published on 9 February, 2018 at 12:22

Ingredients:

JELLY 1
240ml Water
240ml Juice from a can of Lychees: Other fruit can be used.
2 Tbsp Agar Agar flakes: Sup for 1 Tsp of Aga Agar powder.

JELLY 2
80ml Coconut milk.
20ml Water.
3 Tbsp Sugar
½ Tbsp Agar Agar flakes: Sub for 1/4 Tsp of Aga Agar powder.

JELLY 3
80ml Coconut milk.
20ml Water.
½ Tbsp Agar Agar flakes: Sub for 1/4 Tsp of Aga Agar powder.

FRUIT
A selection of tropical fruit we used (use what you have available):
Tinned Lychees.
Kumquats.
Raspberries.
Blueberries.
Kiwi Fruit.
Mango.

Instructions:
Heat the ingredients for jelly 1 in a small pan and bring to the boil then reduce the heat and simmer for 5 minutes.
Pour 1cm of this liquid into your yoghurt pots, this recipe will fill 8 125ml pots.
Place in the refrigerator for 10 minutes whilst you prepare your fruit.
Dice the fruit as necessary.
Remove the yoghurt pots and the jelly should just have started to set.
Fill the pots with fruit up to 1.5 cm from the top.
Top up with the remaining lychee jelly and set aside to cool in the fridge.
Add the ingredients for jelly 2 to a small pan and again bring to the boil then reduce the heat and simmer for 5 minutes.
Allow to cool for 10 minutes and then pour 5-7mm over the top of each fruit jelly mix.
Return to the fridge.
Add the ingredients for jelly 3 to a small pan and again bring to the boil then reduce the heat and simmer for 5 minutes.
Allow this to cool for 10 minutes before topping up your yoghurt pots.
Dip in hot water to loosen the jelly before turning out and serving with more fruit.