Watermelon Jelly Cups
Author: Nikki
Ingredients
Watermelon jelly
- 1.5 kilo seedless watermelon flesh, chopped
- 100g caster sugar
- ⅔ cup sifted cornflour
- 1 teaspoon vanilla extract
Chocolate ganache
- 270ml good quality coconut cream – do not shake and keep in the fridge. Scoop the cream from the top and discard liquid
- 50g dark chocolate broken into pieces
- 2 tablespoons caster sugar
- 1.5 tablespoons sifted cocoa
- 1.5 teaspoons vanilla essence
Cashew Cream
- 1 cup of raw cashews (soaked in hot water for an hour, or overnight if you do not have a high speed blender, then drained)
- 3 tablespoons melted coconut oil
- 2 tablespoons caster sugar
- ½ teaspoon vanilla essence
- ¼ cup water
Instructions
Bottom layer - watermelon jelly
- Put watermelon through a blender or food processor and then push through a sieve to extract as much liquid as possible
- Place sugar and cornflour in a saucepan, whisk to combine
- Add 80ml of watermelon liquid and vanilla, stirring until cornflour has dissolved
- Add remaining pulp, turn on hotplate to a medium heat and whisk constantly until thick
- Remove from heat and allow to cool – whisking occasionally to prevent a skin forming
- Transfer to glass bowls, cover in plastic, and chill for at least 4 hours
- Can be eaten as is or with another layer of your choice – like chocolate ganache!
Middle layer - chocolate ganache
- In a medium sized saucepan whisk together the coconut cream, vanilla essence, caster sugar and cocoa
- Place saucepan over a medium to high heat, add chocolate, and continue to whisk until the chocolate has melted
- Pour over watermelon jelly once cooled
Top layer - cashew cream
- In a high speed blender combine all the ingredients until smooth and creamy. Refrigerate until needed.
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