Happy Mother's Day to all the mums.
Coconut Jelly with Lime and Passionfruit
from Donna Hay's Fast, Fresh, Simple
2 teaspoons warm water
1 teaspoon powdered gelatine
500ml (2 cups) coconut cream
55g (1/4 cup) caster sugar
2 teaspoons lime juice
1/2 teaspoon vanilla extract
canola oil spray
fresh passionfruit pulp and lime cheeks, to serve
Grease 4 x 125ml (1/2 cup capacity) moulds or ramekins with canola oil spray.
Place the water in a small bowl and sprinkle over the gelatine. Set aside until the gelatine has absorbed the water.
Place the coconut cream, sugar, lime juice and vanilla in a saucepan over medium heat and bring to the boil. Add the gelatine mixture and stir for 1 minute. Remove from the heat and pour the mixture into the moulds or ramekins.
Refrigerate for 4 hours or until jellies are firm. Turn the jellies out, scoop the flesh from the passionfruit and spoon it over the jelly and then squeeze the lime over and float away to paradise (in your mind).