Coconut and Raspberry Jelly

Allow 2 tablespoons of gelatine to soak in some cold water for half an hour. Pour over 1/2 cup of boiling water, and place the bowl with the jelly in the microwave for 30 seconds. Stir until quite dissolved. Pour over this 2 cups of coconut milk.

Place in the fridge for 40 minutes, or until it begins to set. Add a punnet of raspberries. Whip the jelly with an egg beater or electric whisk until it foams. You may need to place it in the fridge, and take it out a while later, and re-whip it, if the jelly was not firm enough for the first beating.

Decant into individual pudding bowls, and return it to the fridge until required.


This jelly is pretty to look at.

It is not particularly sweet, and could even be served as an appetiser before the main course.



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