Bloom the gelatin: Once the 1/2 cup of mango juice is cool, sprinkle the gelatin over it and stir to combine.Transfer 1/2 cup of the boiled mango juice to a small bowl and refrigerate until completely cooled, about 20 minutes. Boil for 1 minute, then remove from the heat to cool to room temperature. Boil the mango juice: Place the mango juice in a small saucepan and bring to a boil over medium heat.Don’t pour in one spot (you’ll make a hole in the first layer), but pour slowly from side-to-side, working from one end of the pan to the other. Chill to set: Gently pour the cooled coconut milk mixture over the dragon fruit layer.Unlike the dragon fruit purée which went into the pan relatively warm, you want to cool the coconut milk mixture before pouring it onto the dragon fruit layer, otherwise you’ll displace some of the dragon fruit mixture and won’t have the pretty, even lines between layers. Cool the mixture: Let cool off the heat until room temperature, about 1 hour.Dissolve the gelatin: Remove the coconut milk from the heat, add the bloomed gelatin, and whisk until fully dissolved.Heat the coconut milk: Meanwhile, heat the remaining 1 1/2 cups coconut milk in a small saucepan over medium heat until simmering, but do not let it come to a boil.Sprinkle the gelatin over the coconut milk and let sit until softened, about 5 minutes. Bloom the gelatin: Place 1/2 cup of the coconut milk in a small bowl.Refrigerate until set to the touch, 1 to 2 hours. Chill to set: Pour the mixture into the prepared baking dish.Dissolve the gelatin: Remove the dragon fruit purée from the heat, add the bloomed gelatin, and whisk until fully dissolved.Bring to a simmer over medium heat, but do not let it come to a boil. Heat the dragon fruit purée: In the meantime, transfer the dragon fruit purée to a small saucepan.Sprinkle with the gelatin and let sit until softened, about 5 minutes. Bloom the gelatin: Place the remaining 1/4 cup water in a small bowl.Blend on high speed until puréed and mostly smooth, about 1 minute. Purée the dragon fruit: Place the dragon fruit, sugar, and 1/4 cup of the water in a blender.Make sure you have a clear area on a level shelf in the refrigerator for the baking dish. Prepare the pan: Coat a 9 by 13-inch baking dish with cooking spray.
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