About Tricolor Thai Fruit Jelly Recipe:
A yummy dessert to defile on! Thai fruit jelly is a delicious, sugary and enormously invigorating jar of dessert that you can cook at home with a few simple ingredients. Here’s a fruit jelly with an Indian turn, tricolor jelly made with coconut milk sundry with orange and kiwi dices, set upon one another making for a beautiful fruit jelly to elation with family and friends.
Ingredients Of Tricolor Thai Fruit Jelly
350 Ml coconut milk
coconut water (all from the shell)
350 ml orange juice
2 Kafir lime leaves
40 gms orange dices
30 ml lychee juice
15 gms agar agar
A pinch of salt
Sugar to taste
40 gms kiwi dices
How to Make Tri-colour Thai Fruit Jelly
1.Boil coconut Milk:
Put a saucepan on flame and transfer coconut milk liquefied in coconut water and let it boil, add sugar, kafir lime and wait until it gives flavour, then remove from flame.
2.Dissolve agar agar:
Put another pot or saucepan on flame and transfer about 150 ml of water and add the agar agar into it. Switch flame to high mode and allow it boil well, wait until dissolve. Wait patiently, it will take about 10 to 15 minutes of time.
3.Now make the kiwi puree:
put in a boiling water as per uniformity. once it starts boiling add agar agar and let it dissolve. Add litchi juice to adjust the sweetness, once the mixture is completely dissolved remove from flame and put in a glass jar for the layer to set.
one third of agar agar into hot coconut milk and stir well. Add little salt also.
5.Now cut the oranges:
and take out the chunks. add orange juice for boiling, add agar agar and let it dissolve, once done add orange segments into it.
6.Layer the glass jar:
With second layer with coconut milk and keep in the fridge for setting the layer. once done take it out and put the third layer with orange juice.
let it set in room temperature, but refrigeration will help quicken the process. Use a ladle to pour the mixture and be very gentle while pouring, see that there are no air bubbles while you pour.
8.Try pouring equal levels to make sure it looks good.
Refrigerate or set aside until it sets well.
Recipe by: Vaibhav Bhargava