A very unusual combination of passionfruit and chia harmonizes perfectly in delicate homemade jelly. This jelly is perfect for breakfast with toasted toast or slices and will not leave indifferent tea lovers.
It is necessary
- - 200 ml passion fruit puree;
- - 45 g of white sugar;
- - 20 ml peach syrup or jam;
- - 5 g of agar-agar;
- - 40 g of chia seeds;
- - 250 ml of coconut milk;
- - 150 ml of pure water;
- - 300 ml of mango puree;
- - 2 g citric acid or juice;
- - 3 pcs. passion fruit;
- - 10 g of white coconut.
Instructions
Step 1
Rinse chia seeds well with warm water in a fine sieve or with gauze. Pour coconut milk and clean water in a small cup, cover and let it brew for seven hours. As a result, the seeds should swell and become almost twice as large, become softer.
Step 2
Place passionfruit puree in a small saucepan, add peach jam and stir. Add sugar in small portions, stir constantly. Add agar last and mix again. Cook over low heat for twenty minutes, without ceasing to interfere. Remove from heat and cool slightly. Prepare small forms, you can use silicone or disposable. Pour a small amount of the mixture evenly into the molds and cool completely.
Step 3
Add a little citric acid or freshly squeezed lemon juice to the slightly frozen mixture. Remove excess water from chia seeds, if available. Spread the seeds evenly into the molds on top of the mixture. Heat the mango puree on the stove in a small saucepan until it softens and gently place on top of the seeds. Wash the passionfruit and cut into halves, decorate the jelly molds with passionfruit halves and coconut before serving.
