Terrazzo Jelly Cake

Votes: 1

Time: 8 hours 50 minutes
Complexity: easily
Servings: 20

Nutritional value per serving:

Calories 311, total fat 27 G., saturated fats 8 G., proteins 3 G., carbohydrates 15 G., fiber 0 G., cholesterol 16 mg, sodium 56 mg, sugar 9 G.

This terrazzo-effect jelly cake will captivate your guests with its charming appearance and stunning tropical flavor. White coconut jelly is filled with pieces of natural watermelon and mango jelly. Serve garnished with whipped cream and a maraschino cherry.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup of boiling water
1 teaspoon matcha powder
1 tbsp. + 1/4 cup granulated sugar
220 g watermelon cubes (about 1 cup)
220 g mango cubes (about 1 cup)
6 packets of powdered gelatin (50g total)
4 tablespoons powdered sugar
1/4 tsp + a pinch of salt
Cooking spray
1 can (400 g) coconut milk
3/4 cup heavy cream
1/4 cup brown sugar
Whipped cream and maraschino cherries, for serving
Special equipment: powerful blender

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: coconut milk, cream, Watermelon, mango, matcha tea, gelatin

Cooking the dish according to the recipe:

Pour boiling water over the matcha in a small bowl and add 1 tablespoon of granulated sugar; stir and set aside. In a high-power blender, puree the watermelon until smooth, then pour into a bowl and set aside. Puree the mango in a blender.
In a measuring cup, combine 1 cup cold water with 3 tablespoons gelatin. In a saucepan over medium heat, bring 1 cup water to a boil, then add 2 tablespoons powdered sugar and 1/4 teaspoon salt and stir until completely dissolved.

Pour the sweetened boiling water into the gelatin mixture and stir until the gelatin is completely dissolved and there are no lumps. Divide the gelatin mixture evenly between the pureed watermelon, mango, and matcha tea and stir until smooth.
Pour each mixture into a 2-cup container lined with plastic wrap or a silicone mold. Refrigerate until completely set, at least 5 hours.
Turn each color out onto a cutting board and cut into small cubes. Place the jelly cubes in a bowl lightly sprayed with cooking spray. Refrigerate until ready to use.
In a medium bowl, combine coconut milk with 1/4 cup heavy cream. Pour one-third of the mixture into a separate bowl or measuring cup and sprinkle with the remaining 2 tablespoons gelatin; stir to dissolve, then set aside.
Pour another third of the coconut mixture into a small saucepan and add the remaining 1/4 cup sugar and the remaining pinch of salt. Heat gently until the sugar is completely dissolved. Pour the hot mixture into the cold gelatin mixture and whisk until completely dissolved. Mix with the remaining coconut milk mixture and strain over the multicolored gelatin cubes. Refrigerate overnight.
In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the remaining 1/2 cup heavy cream and the remaining 2 tablespoons powdered sugar; beat until stiff peaks form. Invert the jelly cake onto a serving platter and top with whipped cream and a cherry.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Festive dishes / Dinner party / Desserts / Jelly / Soufflé, puddings, meringues, meringues / Cakes / Food Network - recipes