Thai Layered Jelly
by Tarla Dalal
Added to 285 cookbooks
This recipe has been viewed 33921 times
An extremely delicious and colorfully layered dessert flavoured with orange and coconut.
- Dissolve the agar agar in the orange juice till it softens.
- Add the sugar and simmer till all the agar agar dissovles.
- Strain while it is still warm and add the food colour.
- Pour into a 150mm.(6") square tray.
- Refrigerate for 15 to 20 minutes till it sets.
- Make a paste of the cornflour and 2 tablespoons of the coconut milk.
- Heat the remaining coconut milk with the sugar.
- When it comes to a boil, add the cornflour paste and stir till it becomes thick.
- Remove from the fire, cool slightly and strain.
- Pour this over the set orange layer and allow it to set in the refreigerator for 4 to 5 hours.
- To unmould, place the tray in lukewarm water for a few seconds and unmould on a flat plate.
- Using a flower shapped cookie cutter, cut out pieces from the set dessert.
- Lift each piece carefully and place on a serving plate.
- Serve chilled surrounded by fruit.
- You can also use a layer of chocolate sponge as a base.
Nutrient values (Abbrv) per serving
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