Seasonal strawberries are the stars of this stylish summer dessert.
Ingredients
- Rice bran oil spray
- 1 cup lemonade
- Pink food colouring
- 1/2 cup boiling water
- 1 tablespoon powdered gelatine
Coconut jelly
- 270ml can coconut milk
- 1/4 cup caster sugar
- 1/2 cup boiling water
- 2 teaspoons powdered gelatine
Strawberry jelly
- 300g frozen strawberries
- 3/4 cup caster sugar
- 1/2 cup boiling water
- 1 tablespoon powdered gelatine
Method
- Step 1Spray a 6cm-deep, 22cm fluted ring pan with oil. Place lemonade in a small saucepan over medium-high heat. Tint light pink with food colouring. Bring to a simmer.
- Step 2Meanwhile, place boiling water into a small bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Stir gelatine mixture into lemonade mixture. Pour into prepared pan. Refrigerate for 2 hours or until set.
- Step 3Make Coconut jelly: Place coconut milk and sugar in a small saucepan over medium-high heat. Stir for 2 to 3 minutes or until sugar has dissolved. Bring to a simmer. Meanwhile, place boiling water into a small bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Stir gelatine mixture into coconut mixture. Stand for 15 minutes to cool slightly. Pour over lemonade layer in pan. Refrigerate for 2 hours or until set.
- Step 4Meanwhile, make Strawberry jelly Place strawberries and sugar in a small saucepan. Stand for 30 minutes. Place saucepan over medium-high heat. Bring to a simmer. Cook for 5 minutes or until strawberries are soft and have released their juices.
- Step 5Place boiling water into a small bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Stir gelatine mixture into strawberry mixture. Strain strawberry mixture into a jug (see note). Stand for 15 minutes to cool slightly. Pour over coconut layer in pan. Refrigerate for 2 hours or until set. Remove from fridge. Invert onto a plate. Rub base of pan with a hot tea towel for 30 seconds. Gently shake until it comes out of pan. Serve.
- Diabetes friendly
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
648 kj
Energy
4g
Fat Total
4g
Saturated Fat
1g
Fibre
4g
Protein
22.19mg
Sodium
25g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
When straining strawberry mixture, try not to press down on the strawberries as this can make the jelly cloudy.
- Author: Liz Macri
- Image credit: Al Richardson
- Publication: Taste.com.au
0