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Lime, lemon grass and green tea jellies

December 9, 2010 (Last Updated: January 11, 2019)

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Lime, lemon grass and green tea jellies

Serves: 6

Cooking Time: 20 mins plus extra for setting

Ingredients

250ml (1 cup) boiling water
3 green-tea-and-mint teabags
3 lemon grass stalks, bruised
10ml (2 tsp) fresh ginger, peeled and sliced
zest and juice of 2 limes
125ml (½ cup) castor sugar
500ml (2 cups) lime-flavoured sparkling mineral water
7 gelatine leaves, soaked in 60ml (¼ cup) cold water
250ml (1 cup) tinned coconut
cream, to serve

Instructions

Pour the boiling water over the teabags in a saucepan and leave to steep for 5 minutes.

Remove the teabags and add the lemon grass, ginger, lime zest and juice. Bring to the boil and simmer for 5 minutes. Strain and return the liquid to the pot.

Stir in the sugar until it has dissolved and simmer until the mixture thickens slightly. Add the gelatine and stir until dissolved, then add the mineral water, stirring well.

Pour into individual moulds and refrigerate until set, about 4 hours.

Serve the jellies with a dollop of coconut cream.

COOK’S TIP
You can also make one large jelly. Add an additional 2 leaves of gelatine and refrigerate for at least 6 hours, preferably overnight.