1cupfreshly squeezed Orange JuiceStrained through a fine sieve
2tbspof sugar
4cardamom pods
1 1/4tspgelatin
2tbspwater
Instructions
If you are going to serve the dessert unmoulded, lightly oil the serving dishes. I used 10 x 2.5 oz / 70 ml silicone hemisphere cavities to set the jelly.
Gently crush the cardamom pods (to open the pods, not to crush the seeds) and place them in a saucepan with the orange juice and sugar.
Heat the mix and stir until the sugar is dissolved and you can see the mix steaming (but not boiling)
Remove from heat and let it sit for about 30 minutes to infuse the cardamom flavour.
Meanwhile for the orange cardamom jelly - place the 2 tbsp of water in a bowl and sprinkle the 1 1/4 tsp of gelatin evenly into the water and leave it to bloom for at least 15 minutes.
Strain the cardamom infused orange juice back into the saucepan and add the bloomed gelatin.
On very low heat stir until the gelatin is completely dissolved. DO NOT BOIL.
Leave the juice to cool to room temperature.
For the coconut lychee jelly - place the 1/4 cup water in a bowl and sprinkle the 2 1/2 tsp of gelatin on it and leave it to bloom for at least 15 minutes.
Add the gelatin, coconut milk, lychee juice and sugar into a saucepan and gently heat until the gelatin is dissolved. DO NOT BOIL.
Leave the mixture to cool to room temperature.
Assembly
Pour about 1 1/2 tbsp (about 25 ml) of the orange juice into the cavities and refrigerate for about 20 - 30 minutes until the layer is just set. (The layer will be set, but when you touch it it will still be sticky.)
Pour the coconut lychee mix into the moulds (gently), all the way to the top. NOTE - make sure you always stir the juice before pouring as the coconut and lychee layers tend to separate.
Place them back in the fridge and allow them to set completely for a few hours.
Unmould the jelly by loosening the edges with a sharp point.
Notes
If you are serving this in individual cups (without unmoulding) - Reverse the jelly layers. First pour in the Coconut Lychee layer and leave in the fridge for about 45 minutes -1 hour (keep checking after the 30 minute mark) until the jelly is just set but sticky to the touch. Gently pour in the Orange Cardamom jelly layer and leave to set completely.