When you do a goggle search on "lemongrass jelly recipe" you will see a long list of choice to pick and experience on. Through the list, my favourite pick comes from Shirley's site at @Køkken (recipe), she shares a very easy recipe using "gelatine powder" instead of the Konnyaku Premix that I used which is not common in some countries. So for those who cannot get hold of the premix like what I used, perhaps you would like to try using Shirley's recipe if you are interested to make some.
LEMONGRASS AND KIWIFRUIT JELLY
I am sure you remember this cute Pooh shaped Lemongrass Jelly which I have shared from my previous post on Kiwi-licious Feast. I purposely made some using my boy's favourite "Winne The Pooh" shaped mould in order to make the jelly appealing to him in sight in order for him to try. So for mum who finds it difficult to get your picky eater into trying new food, perhaps make something with interesting characters they like will help. (for more kids meal ideas, read HERE)
Here I have simplify the steps and ingredients by using Konnyaku Premix Jelly Powder to make this refreshing jelly and you can add in some fruits such as kiwifruits, aloe vera, mini grapes and etc to enhance the flavour.
(Serves: 4-6 | Preparation: 20 minutes | Chilling: 1 hour)
1 Each of Zespri® Gold and Green Kiwifruits, cut into small cubes
6 - 8 Stalks of Lemongrass, halved and bruised
2 Knots of Pandan Leaves
1.5 Litres Water
1 Packet of Konnyaku Premix Jelly Powder
Method:-1. Bring 1.5 litres of water to boil, add in lemongrass and pandan leaves, simmer the mixture for about 15 minutes on low heat.
2.When done, switch off the heat, measure 1250ml of the lemongrass water (you can leave a few stalks of the lemongrass in it) and set aside to cool to room temperature.
3. Next stir in Konnyaku premix jelly powder into the cool lemongrass water, bring it to boil again on medium heat.
4. Remove from heat, stir till bubbles dissipate.
5. Half filled the jelly mould, topped with some chopped kiwifruits and filled it to the rim of the mould.
6. Cool to room temperature and keep refrigerate.
KIWIFRUIT CHIFFON CAKE
Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)" and to mark off the finale of this challenge I would be sharing my last experiment using Zespri® Kiwifruit to bake a "Kiwifruit Chiffon Cake". For a challenge I have used fresh Kiwifruit Puree instead of the usual kiwifruit jam recipe shown online. So if you are interested, stay tune for the recipe tomorrow!
yum I love konnyaku jelly and the fresh taste of lemon grass.ReplyDelete
Ai @ Sakura Haruka
Just came back from walking for 1 hr and this dessert looks so refreshing that I can easily eat 4 pieces! I saw your kiwi series from the email and I have to say I'm very impressed at your recipes!! I would love to taste your chiffon cake too... that must be SUPER good!ReplyDelete
Thanks Nami. Indeed I have fun mingling with the kiwifruit recipes during the past 14 days :)Delete
Those jellies are really cute.ReplyDelete
How original recipe!ReplyDelete
I'm definitely making this!
Original recipe is good too!!!! So it depend on what typeo f texture you are looking for :)Delete
can i use instant jelly powder instead?ReplyDelete
HI Jean, Yes you can. But the texture will be more wobbly :)Delete
This is so cute and cool!! I have the same mold, shall give it a try!! Thanks for sharing!ReplyDelete