Calla Lily Recipes 食譜篇 - 紅毛丹豆奶果凍 (RAMBUTAN AND SOY MILK JELLY)

紅毛丹豆奶果凍 (RAMBUTAN AND SOY MILK JELLY)

Ingredients :-
Jelly
500ml soy milk (fresh or from a packet)
50g* sugar
1 level teaspoon powdered agar-agar
2 pandan leaves, tied into a knot
Rambutan in syrup
150ml water
70g sugar
1 pandan leaf, tied into a knot
Lemon bal, or mint leaves to garnish
*Add 50g sugar if using slightly sweetened soy milk; 80g if the soy milk is unsweetened; omit sugar if using regular sweetened soy milk.

1. To make jelly, measure soy milk into a small pan, add pandan leaf and place on medium heat. While milk is coming to the boil, combine powdered agar-agar and sugar in a small bowl. Add to the boiling water, stirring continuosly.

2. Bring mixture to the boil, turn down heat to low and simmer for 6-8 minutes. Strain into a shallow container (jelly should be about 2cm thick). Cool at room temperature till set. Chill in refrigerator for at least 1 hour. Cut into neat 2cm cubes or stamp out with fancy cutters.

3. To make rambutans in syrup, place water, sugar and pandan leaf in a small saucepan and bring to the boil. Simmer for 2-3 minutes and slip peeled rambutans into syrup. Bring back to the boil and simmer on low heat for 5 minutes. Take pan off the heat. Allow rambutans and syrup to cool at room temperature and then chill in refrigerator for at least an hour.

4. Combine jelly and rambutans in a large serving bowl and mix gently to combine. If desired, garnish top with sprinkling of lemon balm or mint leaves. Serve well chilled.