Cardamom Jelly with Tropical Fruits
Marie Claire Fresh & Easy: Simple Food for Relaxed Eating by Michele Cranston
Published by Allen and Unwin
- 300 g (10½ oz) caster (superfine) sugar
- 4 cardamom pods, crushed
- 4 gelatine leaves
- 2 tablespoons Frangelico
- 12 fresh or tinned lychees, to serve
- diced flesh of 1 mango, to serve
- 4–8 tablespoons coconut milk
Put the sugar in a small saucepan with 250 ml (9 fl oz/1 cup) ofwater and stir to dissolve.
Put the saucepan over high heat, add the cardamom pods and bring to the boil. Cook, stirring occasionally,until the syrup turns a toffee colour and the bubbles are beginning to get smaller.
Remove from the heat and leave for a minute, then carefully stir in another 375 ml (13 fl oz/1½ cups) of water. Return to the heat and stir for a minute to ensure all the caramel has dissolved. Strain into a measuring jug, discarding the cardamom, and add enough water to ensure that you have 500 ml (17 fl oz/2 cups) of liquid. Return this liquid to the saucepan.
Soak the gelatine leaves in cold water until they soften. Squeeze the gelatine gently to remove all the water, then add the gelatine to the saucepan and cook over high heat, stirring to ensure thatit dissolves into the warm caramel mixture. Remove from the heat and stir in the Frangelico.
Allow to cool, then pour into six glasses or dessert bowls. Cover, and leave to set in the refrigerator. To serve, remove from the refrigerator and allow the jelly to come to room temperature. Serve with the lychees and mango and the chilled coconut milk.
John Hawkesby’s wine recommendation
Sparkling Sauvignon Blanc
Saint Clair Vicars Choice Sauvignon Blanc Bubbles 2011