Petitchef
PETITCHEF

Coconut and grapefruit jelly

By nava-k


Ingredients:

For The Top Coconut Milk Layer
5g seaweed - soaked for 1/2 hour and drained
200ml coconut milk
1 1/2 tsp grapefruit rinds
sugar as needed
1/2 cup water

For the Grapefruit Layer
15g seaweed - soaked for 1/2 hour and drained
1 cup grapefruit flesh
sugar as needed

Preparation:

Simmer the seaweed with 1/2 cup of water until it dissolves totally.
Remove from heat, leave to cool down but not set.
Stir in sugar and coconut milk.
Pour into either use one big mould or a few smaller ones. Drop in the grapefruit rind inside.
Let it harden first before doing the same process for the fruit layer.
Chill before serving.


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By nava-knava-k



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