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Crystal Fruit Jelly Che
Rate this recipeIf you love cooking and snacking, you can't miss this crystal fruit jelly che that's taking the world by storm.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
13
Time
90 minutes
Servings
2
Level
Medium
Ingredients
Butter avocado flesh
200 g
Fresh milk
100 ml
Condensed milk
30 g
Coconut milk
50 ml
Gelatine leaves
4 sheet
Lime zest
1 teaspoon
Assorted fruit such as strawberries, kiwi, cherries, jackfruit…
Water
250 ml
Sugar
4 tablespoon
Jelly powder (konjac/agar)
1 teaspoon
Round ice cube moulds
Coconut milk
100 ml
Condensed milk
4 tablespoon
Implementation Steps
01
Make the avocado pudding:
• First, halve the avocados, scoop out the flesh with a spoon and blend until smooth.
• Soak the gelatine leaves in water until soft. Pour the condensed milk, fresh milk and coconut milk into a small saucepan, bring to the boil, then add the softened gelatine and stir well.
• Let the mixture boil for a moment, then turn off the heat and add the blended avocado. Add a little grated lime zest as well.
• Mix everything well, pour into flan moulds and refrigerate until set.
• First, halve the avocados, scoop out the flesh with a spoon and blend until smooth.
• Soak the gelatine leaves in water until soft. Pour the condensed milk, fresh milk and coconut milk into a small saucepan, bring to the boil, then add the softened gelatine and stir well.
• Let the mixture boil for a moment, then turn off the heat and add the blended avocado. Add a little grated lime zest as well.
• Mix everything well, pour into flan moulds and refrigerate until set.
02
Make the crystal jelly:
• Dissolve the jelly powder with the sugar and water and leave for about 15 minutes to bloom. Pour it into a saucepan, set it on the heat and stir constantly.
• Once it boils, take it off the heat and let it cool for about 3 minutes.
• Chop the prepared fruit, such as strawberries, kiwi and jackfruit, put it into the moulds, pour in the jelly, close the moulds and wait 1–2 hours for it to set.
• This amount of jelly makes 10 round jelly balls.
• Dissolve the jelly powder with the sugar and water and leave for about 15 minutes to bloom. Pour it into a saucepan, set it on the heat and stir constantly.
• Once it boils, take it off the heat and let it cool for about 3 minutes.
• Chop the prepared fruit, such as strawberries, kiwi and jackfruit, put it into the moulds, pour in the jelly, close the moulds and wait 1–2 hours for it to set.
• This amount of jelly makes 10 round jelly balls.
03
Coconut sauce for pouring:
• Pour the condensed milk and coconut milk into a saucepan and heat until just simmering, then turn off the heat and leave to cool.
• Turn the avocado pudding out of the moulds into a deep dish. Release the fruit jellies and add them to the avocado pudding. Pour over the coconut sauce and your fruit jelly che is ready.
• The rich, creamy avocado pudding and the soft, fragrant, chilled fruit jelly make a wonderful che to treat the whole family.
• Pour the condensed milk and coconut milk into a saucepan and heat until just simmering, then turn off the heat and leave to cool.
• Turn the avocado pudding out of the moulds into a deep dish. Release the fruit jellies and add them to the avocado pudding. Pour over the coconut sauce and your fruit jelly che is ready.
• The rich, creamy avocado pudding and the soft, fragrant, chilled fruit jelly make a wonderful che to treat the whole family.
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