A few months ago I had lunch with a friend, Maggie who shared her konjac noodles recipes with us. She produces a line of body and face sponges made of konjac, and she enjoys exploring different ways of using this beauty food… Well, she’s done it again! Check out these dessert jellies – you should of seen the smile on my face when she presented them to me!
Not only was it incredibly fun to eat flowers, the these jellies were also delicious! Sweet, but light and with a fresh pop of blueberries. Trust me – gather the ingredients and give this recipe a go! Can you imagine how pretty they would look served at dinner party, birthday or even for Easter brunch! Your friends will go crazy for them! Plus, Maggie tells me they were super easy to make 🙂
Konnyaku (konjac) jellies are generally served with fresh fruit pieces inside. Some of the tastiest fruits are mangosteen, mango, blueberries, red berries and strawberries.
- small pieces of chopped fruit
- 10 g Konnyaku powder
- 150 g castor sugar
- 950 ml water
- 1/8 tsp citric acid
- Place a couple of small pieces of your favourite chopped fruit into moulds and add some edible organic flower petals on top.
- Mix 1 packet (10Konnyaku powder with 150g castor sugar (or create your own natural sugar using the juice from sweet grapes)
- Pour mixture into 950ml water gradually and stir till a gentle boil, then turn off flame.
- Keep stirring for about 5 minutes, till the liquid doesn’t have too many fine bubbles
- Add 1/8 tsp citric acid stir well
Pour konnyaku liquid into the fruit-filled moulds 3 times, each time filling 1/3 of the mould (this ensures even distribution of the fruit pieces & petals)
- Chill in refrigerator for 3 hours before removing from the mould.
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