Coconut & Lemon Cloud Jelly
Beautiful cloud jelly cake, simple to make but requires some patience. The result is definitely worth it!
Ingredients:
'Clouds' (you need a cloud mold for these)
400ml (1 can) Exotic Food Coconut Milk
40g Sugar
1 tsp Coconut Essence
20g Unflavored Gelatin Powder
'Sky'
40g Unflavoured Gelatin Powder
1ltr Water
150g Sugar
2tsp Lemon Essence
2-3 Drops of Blue Food Colouring
Method:
Let’s start with the ‘clouds’. In a small bowl, dissolve gelatin in a bit of cold coconut milk. Let sit 2 mins.
Gently warm the rest of the coconut milk with sugar (don’t boil).
Turn off heat, stir in coconut essence and dissolved gelatin. Whisk well, then strain to remove lumps.
Cool slightly, pour into a cloud mold or if you don’t have, and ice cube tray would be fine.
Chill until firm (about 2 hours).
For the ‘sky’: boil half the water with sugar until dissolved, then cool slightly.
In a bowl, mix gelatin with 100ml water, let it bloom for 2 mins.
Stir into warm sugar water until smooth. Add lemon essence.
Tint remaining cold water with blue food coloring, add to the warm mix. Cool completely. Strain if there are any lumps.
Pour 1cm of blue jelly into your mold/dish. Add some coconut clouds upside down.
Chill to set (about 1 hour), keep blue jelly at room temp to remain in liquid form.
Add another layer of blue jelly and clouds. Chill.
Repeat one more layer, then finish with blue jelly on top.
Refrigerate 3–4 hours until fully set.
To serve, dip mold in warm water for 10 secs, flip onto a plate, and slice.
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