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Two-Layer Red Currant and Coconut Milk Jelly

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Ingredients

Adjust Servings:
RED CURRANT LAYER:
1 kg of Red currant
130 g of Sugar white
300 ml of Water
12 sheets of Gelatin
COCONUT LAYER:
750 g of Coconut milk
100 g of Sugar white
250 ml of Water
1 Vanilla pod
12 sheets of Gelatin

Two-Layer Red Currant and Coconut Milk Jelly

Features:
  • Dairy-Free
  • Gluten-Free
  • 1 hour
  • Serves 8
  • Medium

Ingredients

  • RED CURRANT LAYER:

  • COCONUT LAYER:

Directions

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The perfect combination of color and flavor is sour-sweet, refreshing red currant jelly and creamy-vanilla coconut milk jelly, presenting a combination of vibrant red and white.  It’s a perfect seasonal dessert!

We will also try not to heat currants too much but only to dissolve the gelatin, thus preserving its maximum benefits.

Bon Appétit!

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Steps

1
Done

Peel the currants from the twigs, pour 30 grams of sugar and let them stand for a while to release their juice. Peel the currants from the twigs, pour 30 grams of sugar and let them stand for a while to release their juice. Then mash the berries with a potato masher or fork/hand. The resulting pulp, we transfer to a food processor and grind it into a puree. The pulp will break up into a puree, leaving the seeds intact for the most part, which is how it should be.

2
Done

RED CURRANT LAYER:

Pass the resulting mass through a sieve to separate the seeds and large pieces of skin and get a smooth puree. You should receive about 700 g of puree.

3
Done

Next, add about 300 ml of cold water (some more or less) until you receive 1 liter of red currant liquid. Add 100g of sugar and stir to combine. Then heat it up to about 60 degrees Celsius (but no more than 70!).

4
Done

While the red currant liquid is heating up, soak the gelatin sheets in cold water according to the instructions. Usually, it takes about 5 minutes.

5
Done

Add the soaked gelatin sheets one at a time to our heated red currant liquid and stir until smooth.
Pour the jelly into the molds and let it cool to room temperature. Then place it into the fridge for 4 hours until the jelly is completely hardened.

6
Done

COCONUT LAYER:

Now we prepare the second layer. Mix the coconut milk with the water and sugar. Cut the vanilla pod lengthwise and scrape out the seeds with a knife. Then put both the seeds and the pod in the coconut liquid and stir it. Heat the liquid until it comes to a boil, then remove it from the heat immediately. Put the lid on and let it cool down to 60 degrees Celsius. During this time, the liquid becomes fully saturated with vanilla.

7
Done

Soak the gelatin sheets in cold water in advance for about 5 minutes. When the coconut liquid has cooled to the desired temperature, add the gelatin sheets one by one and stir until smooth. Let the coconut liquid cool to room temperature.

8
Done

Next, pour the coconut liquid into the molds on top of the red currant layer and place the jelly into the fridge for 4 hours until it is completely hardened.
The jelly is done! Bon Appetit!

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Okroshka with meat (dairy-free)
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Turkey in Red Currant Marinade
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Okroshka with meat (dairy-free)
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Turkey in Red Currant Marinade

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