Wednesday, 4 May 2016

Caribbean Isles (A gelatin based dessert with fresh mangoes, coconut milk & pineapple jelly)



The daily joke doing the rounds here at our Pune home these days goes like this, At the start of the day the oven is preheated for a couple of hours, followed by baking the cake at full power for a few hours more. The afternoon temperatures touch 42 degrees celsius and without a doubt, this is the hottest summer that Pune has ever seen.


Phew!, anyway, a couple of days ago I came across an interesting article which said that if you keep telling yourself that your are happy, you aren't feeling hot, that life has no worries to offer, you will actually start believing that what you are telling yourself is indeed true.


Putting this theory to test, I decided to transport myself on a cool blue, breezy caribbean island, with turquoise waters kissing my feet as I stroll along a sandy beach with an oversized tender coconut in hand sipping away at leisure.

Following my good old 'Use up your leftovers first' theory, I rummaged my pantry and found a packet of pineapple jelly crystals and a small carton of coconut milk. Since its mango season I also had a few alphonso mangoes lying around in our fruit basket. Three tropical ingredients were more than enough to give birth to this delightful dessert that transports you onto a picturesque caribbean island at first bite.



Do try it for yourself while mangoes are still in season.

Heres the recipe,
Serves 4

You will need:

1 packet store bought pineapple jelly crystals
200 ml coconut milk
1 tsp powdered gelatin
2 tsps cold water
2 alphonso mangoes
1 tbsp sugar
Nuts to garnish (optional)

Method:

Prepare the jelly according to the instruction on the packet.

Pour freshly prepared jelly into 3 or 4 glasses (dividing the same equally)

To the jelly add in 2 alphonso mangoes that have been cut into 1 inch cubes, divide the mangoes equally amongst the glasses.

Once the jelly comes to room temperature transfer the glasses to the refrigerator to set (approx. for 2 hrs)

After 2 hrs pour 2 tsps cold water in a small dish and sprinkle with 1 tsp gelatin powder. Allow it to stand for 10 mins.

The gelatin will absorb the water and bloom into a soft mass.

Next heat the coconut milk in a saucepan.

Once it gets warm add in 1 tbsp sugar (or more if preferred sweeter) to the coconut milk.

When the sugar dissolves turn off the flame and allow to stand for 5 mins.

Next add in the bloomed gelatin and combine with a whisk.

Remove the glasses from the refrigerator and top the set jelly with the coconut milk, dividing it equally amongst all the glasses.

Return to the refrigerator to set for another 2 hrs.

Just before serving garnish with chopped nuts of choice or chocolate curls or mango cubes.

Enjoy!


Note: 

Alphonso mangoes are best for making desserts, try to make this or any dessert with Alphonso mangoes only.

4 comments:

  1. Looks absolutely stunning. But I have leftover strawberry jelly and I dont like mangoes... I'll be trying this

    ReplyDelete
    Replies
    1. Thank you. Do try,you may use any jelly with any fruit and top it with regular cream as well ☺

      Delete

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