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| Ingredients : |
| 80g lime jelly crystals, 200g melon peeled and finely chopped, 1 tbsp finely chopped mint leaves, 1 ice-tray, cold water,few drops of green food colouring, 3 1/2 tea cups boiling hot water. |
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| Preparation : |
| Place the lime jelly crystals in a bowl, break up the lumps if any with a fork, pour in some of the boiling hot water and whisk to dissolve the crystals into a smooth paste.Add remaining hot water whisking all the while so that all the crystals are dissolved and cool.Place fruit in another bowl and pour 1/2 cup cooled lime jelly over them to coat well.Wet a mould in ice-cold water,sprinkle the bottom with some chopped mint leaves and pour enough jelly liquid to come up to 1/2" of the mould.Place in the freezer to set.Once lightly set,cover it with a layer of fruit covered in jelly and then put it back in the freezer to set.Do this until all the jelly and fruit are used up.Before adding the last layer of jelly, sprinkle with the remaining mint leaves.Place in the freezer to set well and then remove to the fridge.To de-mould, dip the bottom of the mould in hot water to loosen the jelly.Place yet another platter or serving dish over it, turn it over so that the back is facing you and give it a few hard knocks to ease the jelly out.To make the coloured ice cubes,place cold water in a bowl, add food colouring and mix well,pour into an ice-tray and freeze.Remove to decorate the lime and melon jelly.Serve immediately. |
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| Ingredients : |
| 5 g gelatin, 30g sugar, 150ml water,70g watermelon, 70g papaya, 70g grapes, approx 1 tsp powdered sugar. |
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| Preparation : |
| Soak gelatin in 1 tbsp of water and set aside for 5-10 mins. Add the remaining water and melt the gelatin in a thick saucepan over low heat, stirring continuously.After the gelatin has melted, add the sugar and stir till it dissolves.Strain the syrup and cool.Chop 15 g of each fruit.Place in a small glass bowl and pour the syrup over it.Refrigerate for at least 1/2 hour till set.Puree each of the remaining fruits separately.Add a little powdered sugar to taste.Unmould the jelly onto a plate(place the bowl in warm water for a few seconds before unmoulding).Refrigerate.Pour each fruit puree decoratively around the fruit jelly. |
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