DILMAH ROSE & VANILLA TEA JELLY, KIWI & BLUEBERRY JELLY AND COCONUT GEL WITH ROSE SYRUP

Methods and Directions

• Peel all blueberries and add to water with 100g sugar.
• Boil, strain and add one sheet of gelatin. Set aside.
• Add vodka and 50g sugar in a pot.
• Bring it to a boil and ignite alcohol vapour. Once the flame has gone out, remove from heat and add sheet of gelatin.
• Line a bain with glad wrap and pour in the liquids, place in fridge to set.

• Add tea to boiling water and let seep for 4 minutes.
• Strain and remove tea leaves once brewed. Then add in gelatin.
• Line a bain with glad wrap and pour in the liquids, place in fridge to set.

• Place coconut cream in a pot.
• Add sugar and bring to the boil and reduce by half. Add the gelatin
• Line a bain with glad wrap and pour in the liquids, place in fridge to set.

• Use a knife or a cutter of a size you prefer, and cut the tea and blueberry & kiwi jelly to the same size.
• Place in a glass.
• Cut a strip of yoghurt and place on top of the jelly.
• Place 2 ½ blueberries on top and garnish as desired.