Coconut Water Jelly with Victoria Plums
A delightfully refreshing tropical dessert with a nod to the late summer/early autumn fruits of the English countryside ... this is a marriage made in heaven.
For the Jelly
- 400 ml coconut water
- 2 leaves gelatine
For the Plums
- 6 Victoria plums
- 30 g unrefined caster sugar
- 1 star anise
- 2 tblsp white rum
- Coconut cream
- Soak the gelatine in cold water to soften. Meanwhile, in a small pan gently warm 100 ml of coconut water. Remove the gelatine, squeeze out any remaining liquid and add to the warmed coconut water to dissolve.
- Add the remaining 300 ml and stir well.
- Pour into dariole moulds and place into fridge to set for 3 to 4 hours or overnight.
- Cut the plums in half and remove the stones. Heat a small frying pan, add the sugar and star anise to melt and bubble.
- Place in the plums cut side down and allow to caramelise. Pour in the rum, flambé and allow to cool.
- Turn out the jellies. Garnish with the plums and syrup, drizzle with a spoonful of coconut cream.
The movement to ensure the ethical sourcing of coconut products is in its infancy and there are as yet no reliable marques that guarantee both that coconuts are not 'monkey-picked' and that farmers are paid a fair price for their product. So look carefully at the packaging for sourcing information; you can be confident with brands such as Innocent, Vita Coco and Coco Libre, which are widely available in supermarkets.
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