Mango
Tea Jelly
You can dream up your own jellies using a variety of fruit
juices in addition to mango. We suggest fruit such as
orange, passion fruit and soursop. Use slightly more sugar
when working with the more acidy juices. Fruits such as
pineapple juices are not suitable as they contain an enzyme
that stops the gelatine from setting. |
| Ingredients
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¼ litre (9 fl oz / cup) mango juice
4 teaspoons black tea
3 egg yolks
80g (3 oz / 1/3 cup) sugar
Grated rind of one lemon
2 tablespoons lemon juice
2 cl (1 ½ tablespoons) rum
2 envelopes (27g / 1 oz) unflavoured gelatine
¼ litre (9 fl oz / 1 cup) whipped cream
Grated chocolate to garnish |
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| Method
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Use the mango juice to make the tea.
First boil the juice and brew the tea. Allow it
to stand for approximately 5 minutes, then strain
and leave the tea to cool. Beat the egg yolks with
the cream until it is frothy. Add the juice, rum
and lemon rind. Soften the gelatine with 4 tablespoons
cold water for approximately 10 minutes. Warm it
gently over hot water, stirring constantly until
it has completely dissolved. Gradually beat the
gelatine into egg yolk mixture then beat in the
tea. Fold in the whipped cream as soon as the mixture
begins to stiffen. You can divide it between individual
dessert dishes and refrigerate |
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