Don’t pour in one spot (you’ll make a hole in the first layer), but pour slowly from side-to-side, working from one end of the pan to the other. Chill to set: Gently pour the cooled coconut milk mixture over the dragon fruit layer.Unlike the dragon fruit purée which went into the pan relatively warm, you want to cool the coconut milk mixture before pouring it onto the dragon fruit layer, otherwise you’ll displace some of the dragon fruit mixture and won’t have the pretty, even lines between layers. Cool the mixture: Let cool off the heat until room temperature, about 1 hour.Dissolve the gelatin: Remove the coconut milk from the heat, add the bloomed gelatin, and whisk until fully dissolved.Heat the coconut milk: Meanwhile, heat the remaining 1 1/2 cups coconut milk in a small saucepan over medium heat until simmering, but do not let it come to a boil.Sprinkle the gelatin over the coconut milk and let sit until softened, about 5 minutes. Bloom the gelatin: Place 1/2 cup of the coconut milk in a small bowl. Refrigerate until set to the touch, 1 to 2 hours.
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