Ingredients
Jelly
- 2 cans coconut cream, 400ml cans
- 2 tablespoons powdered gelatine
- 210 grams caster sugar
- 230 grams cold water
- 1 jar morello cherries
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place coconut cream in tmx bowl and mix on speed 3 for 3 minutes at 90 degrees. Place in a jug, cover and keep warm. Wash bowl for next step.
Place water in tmx bowl. Sprinkle over gelatine and mix on speed 3 for 3 minutes at 90 degrees or until gelatine has dissolved.
Add coconut milk and sugar and mix on speed 3 for 2 minutes at 90 degrees or until sugar has dissolved.
Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate overnight or until set. Decorate with cherries and serve.
Jelly
Tip
Recipe converted and adapted from Super Food Ideas - April 2006 , Page 76
Original recipe jelly was served with passionfruit pulp but I liked the sour cherry contrast to the coconut.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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