Ingredients with Measurements:
- 1 cup fresh raspberries
- 1 cup coconut milk
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons gelatin powder
- 1/4 cup shredded coconut
Special equipment needed:
- Jelly molds or glasses
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, puree the raspberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds.
2. In a saucepan, combine the coconut milk, water, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Sprinkle the gelatin powder over the coconut milk mixture and whisk until fully dissolved.
4. Add the raspberry puree to the coconut milk mixture and stir until well combined.
5. Pour the mixture into jelly molds or glasses and refrigerate for at least 4 hours or until set.
6. Toast the shredded coconut in a dry skillet over medium heat until lightly browned.
7. Once the jelly is set, sprinkle the toasted coconut on top.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 217
Fat: 8g
Carbohydrates: 34g
Protein: 3g
Sodium: 24mg
Fiber: 2g
Sugar: 30g
Substitutions for ingredients:
- Frozen raspberries can be used instead of fresh raspberries.
- Almond milk or soy milk can be used instead of coconut milk.
- Agar agar powder can be used instead of gelatin powder for a vegan option.
Variations:
- Add a layer of vanilla yogurt or whipped cream on top of the jelly.
- Use different fruits such as strawberries or blueberries.
- Add a splash of lemon juice for a tangy flavor.
Tips and tricks:
- Make sure to fully dissolve the gelatin powder to prevent lumps in the jelly.
- Use a fine-mesh sieve to strain the raspberry puree for a smoother texture.
- Toast the shredded coconut in a dry skillet over medium heat for a few minutes, stirring occasionally, until lightly browned.
Storage instructions:
Store the jelly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This jelly is best served cold and does not need to be reheated.
Presentation ideas:
Serve the jelly in clear glasses to show off the layers.
Garnishes:
Toasted shredded coconut
Pairings:
This jelly pairs well with fresh fruit or a dollop of whipped cream.
Suggested side dishes:
This jelly can be served as a dessert on its own or with a side of shortbread cookies.
Troubleshooting advice:
- If the jelly does not set, try adding more gelatin powder next time.
- If the jelly is too firm, try using less gelatin powder next time.
Food safety advice:
Make sure to refrigerate the jelly at 40°F or below to prevent bacterial growth.
Food history:
Jelly desserts have been around for centuries and were often served as a luxury item for the wealthy.
Flavor profiles:
This jelly has a sweet and fruity flavor with a hint of coconut.
Serving suggestions:
Serve this jelly as a light and refreshing dessert after a meal.
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