Orange Gelatin With Coconut And Lychee

Orange Gelatin With Coconut And Lychee

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This artistic gelatin mold combines the natural sweetness of coconut, orange, and lychee fruit into one extravagant dessert! Using a sugar-free substitute makes this sweet treat a real winner.

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Time needed

45 min preparation + 1 hour cooking

Serving Size / Yield

10 servings

Ingredients

  • For Coconut Lychee Jelly:
  • 1 C. coconut milk
  • 1 C. lychee juice
  • 2 T. sucralose
  • 2 ½ tsp. gelatin
  • ¼ C. water
  • For the Cardamom Jelly:
  • 1 C. freshly squeezed orange juice
  • 2 T. of sucralose
  • 4 cardamom pods
  • 1 ¼ tsp. gelatin
  • 2 T. water

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Directions

Lightly oil the serving dishes. Gently crush the cardamom pods and place them in a saucepan with the orange juice and sugar. Heat the mix and stir until the sucralose is dissolved and you can see the mix steaming but not boiling. Remove from heat and let it sit for about 30 minutes to infuse the cardamom flavor. Meanwhile, place the 2 T. of water in a bowl and sprinkle the 1¼ tsp. of gelatin evenly into the water and leave it to bloom for at least 15 minutes. Strain the cardamom infused orange juice back into the saucepan and add the bloomed gelatin. On very low heat, stir until the gelatin is completely dissolved but do not boil. Leave the juice to cool to room temperature. For the coconut lychee jelly, place the ¼ C. water in a bowl and sprinkle the 2½ tsp. of gelatin on it and leave it to bloom for at least 15 minutes. Add the gelatin, coconut milk, lychee juice, and sucralose into a saucepan and gently heat until the gelatin is dissolved but do not boil. Leave the mixture to cool to room temperature. Pour about 1½ T. of the orange mixture into the cavities, then pour the coconut lychee mix into the moulds all the way to the top. Place them in the fridge and allow them to set completely for a few hours. Unmold the jelly by loosening the edges with a sharp point.

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