Cooking Instructions
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Step 1
Prepare the Coconut Jelly by adding
Vanilla Coconut Milk (480 mL)
,
Agar-Agar Powder (as needed)
,
Granulated Sugar (35 g)
, and
Ground Cardamom (as needed)
to a small saucepan over medium heat. Whisk well and bring to boil. The mixture needs to reach 185 degrees F (85 degrees C) for the agar agar to dissolve and work.
Step 2
Pour the mixture into your containers evenly. Place in the fridge to set for 30 minutes.
Step 3
Meanwhile, make the Citrus Jelly. Whisk together 6 Tbsp of
Orange Juice (2)
, 2 Tbsp of
Lemon Juice (1)
,
Agar-Agar Powder (as needed)
, and
Granulated Sugar (4 g)
in a small saucepan. Bring to a boil while whisking.
Step 4
Pour a thin layer of the citrus mixture over the set coconut jelly. Place in the fridge to set.
Step 5
Prepare the Coconut Whipped Cream by whisking
Coconut Cream (240 mL)
,
Powdered Confectioners Sugar (25 g)
, and
Vanilla Extract (5 mL)
in a small bowl until you have soft peaks. Refrigerate when ready to assemble.
Step 6
Meanwhile, make the Basil Lime Sugar. In a small bowl, add
Granulated Sugar (25 g)
,
Fresh Basil Leaves (4)
, and 1 tsp of
Lime Zest (1)
. Use the back of a wooden spoon or a muddler to crush the basil into the sugar and continue pounding the mixture until the basil leaves are super fine and integrated with the sugar.
Step 7
When ready to serve, pipe or spoon the coconut whipped cream onto the top of each jelly.
Step 8
Sprinkle the dessert with 1/2 Tbsp of basil lime sugar, and garnish with
Mandarin Slices (to taste)
and
Edible Flowers (to taste)
. Enjoy!
