Jello cubes with tropical fruit — a light dessert recipe
Those of you with a sweet tooth can breathe out a sigh of relief — a recent study has shown that a penchant for candy is purely the result of genetics. But before you give into your urges and dig into a big bag of gummy bears, it's still probably best to opt for moderation. Don't worry though, as we have some good news. With the mini tropical fruit desserts we're making today, you'll be able to get that sugary kick without a guilty conscience...
You'll need (for 8 cubes):
- 9½ fl oz water
- 9½ fl oz lychee juice
- 1½ tsp agar
- canned lychees
- red currants
- 2¾ fl oz coconut milk
- 3 tbsp sugar
- 2¾ fl oz mango juice
- Heat up the water, lychee juice and 1 tsp of agar for one minute. Fill a large ice cub tray with the liquid so that each mold contains about half an inch of the mixture. Next, place the ice cube tray in the fridge for at least 30 minutes.
- Cut up the fruit — except the berries — into small cubes and place one piece of each fruit into the molds. Pour the rest of the lychee juice mix on top so that the fruit is completely submerged. Wait until this layer has set before proceeding with the next step.
- Heat up the coconut milk, ⅔ fl oz of water, ¼ teaspoon of agar, and three tablespoons of sugar for one minute and leave the mixture to cool. Now pour the cooled mixture onto the layer of fruit. Leave this layer to set before proceeding to the next step.
- For the final jello layer, heat up the mango juice, ⅔ fl oz of water and ¼ teaspoon of agar for one minute. Pour the mix into the molds and place the ice cube tray in the fridge for three hours.
When serving, remove the set Tropical Fruit Cubes from their molds. Depending on the season, you can prepare your agar jello cubes using different fruits and replace the coconut milk or mango juice. These wobbly fruit cubes provide the perfect alternative to heavy desserts and can be made into a larger centerpiece using a silicon cake pan.