Coconut Ginger Gelée
This is a fresh, creamy, grown-up jelly. The addition of candied ginger balances the richness of the coconut milk.
- 1 can (400 mL) coconut milk
- 2 tbsp (25 mL) sugar
- 1 small dried red chili
- 2 tbsp (25 mL) chopped candied ginger
- 1 tbsp (15 mL) unflavoured gelatine
Preparation time 60mins
Cooking time 70mins
1 Line a loaf pan with plastic wrap. Set aside.
2 Combine coconut milk, sugar, chili and candied ginger in a pot over medium-high heat. Bring to a boil and boil, stirring to dissolve sugar, for 4 minutes or until flavours have come together and coconut milk is reduced slightly. Discard chili.
3 Transfer 1/4 cup (50 mL) of the hot coconut milk mixture to a small bowl and sprinkle with gelatine. Let stand 2 minutes to soften and then stir until gelatine is dissolved. Whisk in remaining coconut milk mixture. Pour into prepared loaf pan and chill for 1 hour or until set. Turn gelée out onto a cutting board. Remove plastic wrap, cut into 1/2 inch (1 cm) squares and serve with the Orange and Ginger Stacks.