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Troppo fruit jelly pots
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Prep Time:
285 minutes
285 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
290 minutes
290 minutes
"Vibrant summer fruit jellies for a refreshing dessert."
Ingredients:
- 600g peeled watermelon, chopped, plus
- 300g peeled watermelon, cut into 2cm cubes
- 165g caster sugar
- 200ml orange juice
- 200ml pineapple juice
- 5 titanium-strength gelatine leaves (see note)
- 2 mangoes, thinly sliced
- 1 banana, sliced on the diagonal
- 125g punnet blueberries
- 24 small mint leaves
- 250g punnet strawberries, quartered
- 40.00 ml shaved coconut, toasted
Instructions:
- Blend the chopped watermelon until smooth, strain into a saucepan (should yield 350-400ml). Stir in 1/4 cup (55g) sugar over medium heat until dissolved. Remove from heat and set aside.
- In a separate pan over medium heat, combine the juices and remaining 1/2 cup (110g) sugar. Stir and cook for 3-4 minutes until the sugar dissolves. Set aside.
- First, soak 2 gelatine leaves in cold water and the remaining 3 leaves in a separate bowl for 5 minutes. Then, squeeze out excess water. Whisk 2 leaves into hot watermelon liquid until dissolved, then strain into a jug. Next, whisk the remaining 3 leaves into hot orange liquid until dissolved, and strain into another jug. Chill the jugs for 1 hour or until the jellies have slightly thickened.
- Split the mango, banana, half of the blueberries, and 6 mint leaves evenly into three 1 cup (250ml) glasses, then top with orange jelly. Divide the cubed melon, strawberries, remaining blueberries, and 6 mint leaves into another three 1 cup (250ml) glasses, and pour watermelon jelly on top. Refrigerate for 3 hours or until firm. Garnish with the rest of the mint leaves and sprinkle toasted coconut over the orange jellies before serving. Enjoy!