Prepare the Coconut Jelly by adding
Vanilla Coconut Milk (2 cups)
Agar-Agar Powder (1/2 tsp)
Granulated Sugar (3 Tbsp)
Ground Cardamom (1/4 tsp)
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.
Pour the mixture into your containers evenly. Place in the fridge to set for 30 minutes.
Meanwhile, make the Citrus Jelly. Whisk together 6 Tbsp of
, 2 Tbsp of
Agar-Agar Powder (1/8 tsp)
Granulated Sugar (1 tsp)
in a small saucepan. Bring to a boil while whisking.
Pour a thin layer of the citrus mixture over the set coconut jelly. Place in the fridge to set.
Prepare the Coconut Whipped Cream by whisking
Coconut Cream (1 cup)
Powdered Confectioners Sugar (1/4 cup)
Vanilla Extract (1 tsp)
in a small bowl until you have soft peaks. Refrigerate when ready to assemble.
Meanwhile, make the Basil Lime Sugar. In a small bowl, add
Granulated Sugar (2 Tbsp)
Fresh Basil Leaves (4)
, and 1 tsp of
. 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.
When ready to serve, pipe or spoon the coconut whipped cream onto the top of each jelly.
Sprinkle the dessert with 1/2 Tbsp of basil lime sugar, and garnish with
Mandarin Oranges (to taste)
Edible Flowers (to taste)