• If you are going to serve the dessert unmoulded, lightly oil the serving dishes. I used 10 - 3 oz / 80 ml silicone hemisphere cavities to set the jelly.

Orange cardamom jello

• 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.
  240 mL orange juice, 25 g white sugar, 4 cardamom pods
• 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 place the water in a bowl and sprinkle the gelatin evenly into the water and leave it to bloom for at least 15 minutes.
  1 ¼ tsp powdered gelatin, 38 mL water
• 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.

Coconut lychee jello

• Place the water in a bowl and sprinkle the gelatin on it and leave it to bloom for at least 15 minutes.
  2 ½ tsp powdered gelatin, 60 mL water
• Add the gelatin, coconut milk, lychee juice and sugar into a saucepan and gently heat until the gelatin is dissolved. DO NOT BOIL.
  240 mL coconut milk, 240 mL lychee juice, 25 g white sugar
• Leave the mixture to cool to room temperature.

Assembly

• Pour about 2 tbsp (about 30 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.