Troppo fruit jelly pots

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How to make Troppo fruit jelly pots

  • Yield : 6
  • Prep Time : 4:45
  • Cook Time : 0:05
  • Total Time : 4:50

Ingredients

  • 600g peeled watermelon, chopped, plus
  • 300g peeled watermelon, cut into 2cm cubes
  • 3/4 cup (165g) caster sugar
  • 200ml orange juice
  • 200ml pineapple juice
  • 5 titanium-strength gelatine leaves (see note)
  • 2 mangoes, thinly sliced
  • 1 banana, sliced on the diagonal
  • 125g punnet blueberries
  • 24 small mint leaves
  • 250g punnet strawberries, quartered
  • 2 tablespoons shaved coconut, toasted

Method

  • Step 1 Puree chopped watermelon in a blender, then strain into a saucepan (you should have 350ml-400ml). Add 1/4 cup (55g) sugar and place over medium heat, stirring until sugar dissolves. Set aside.
  • Step 2 Place juices and remaining 1/2 cup (110g) sugar in a separate pan over medium heat. Cook for 3-4 minutes, stirring until sugar dissolves. Set aside.
  • Step 3 Meanwhile, soak 2 gelatine leaves in cold water and remaining 3 leaves in a separate bowl for 5 minutes. Squeeze out excess water. Whisk 2 leaves into hot watermelon liquid until dissolved, then strain into a jug. Whisk remaining 3 leaves into hot orange liquid until dissolved, then strain into a jug. Chill jugs for 1 hour or until jellies have slightly thickened.
  • Step 4 Divide mango, banana, half the blueberries and 6 mint leaves among three 1 cup (250ml) glasses, then pour over orange jelly. Divide cubed melon, strawberries, remaining blueberries and 6 mint leaves among another three 1 cup (250ml) glasses and pour over watermelon jelly. Chill for 3 hours or until set. To serve, garnish jellies with remaining mint leaves and top orange jellies with toasted coconut.

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