Coconut Fruit Gelée

Ingredients

• 2 sheets of red gelatin
• 4 sheets of white gelatin
• 150 ml cherry juice
• 50 ml forest mint syrup mixed with 100 ml water (forest mint juice)
• 150 ml orange juice
• 5 sheets of white gelatin
• 600 ml unsweetened coconut milk
• 150 g sugar

Instructions

1. 1.

   Soak the gelatin separately for each fruit juice (2 sheets per 150 ml liquid). Then dissolve each with its corresponding juice in a small pot over low heat, pour into shallow dishes and chill in the refrigerator until set after about 4 hours. Cut into cubes afterwards.

2. 2.

   For the coconut gelée soak the gelatin in cold water. Stir the coconut milk with sugar, warm 3 Tbsp of well-extracted gelatin gently in a pot and mix into the remaining coconut milk. Chill for about 30 minutes.

3. 3.

   Place the fruit gelée cubes into four serving bowls (about 250 ml each), pour the coconut gelatin over them and let set in the refrigerator for about 3 hours.

4. 4.

   For serving briefly immerse the molds in hot water, then transfer to dessert plates.