Tropical Fruit Juice Jelly With Coconut Mascarpone Food

TROPICAL FRUIT JUICE JELLY WITH COCONUT MASCARPONE

Steps:

• In a large jug, pour the 2 cups of fruit juice and set aside.
• Bring the water and sugar to a boil in a small saucepan and stir until the sugar dissolves. Add the gelatine and whisk in straight away until dissolved.
• Pour the mixture through a strainer into the fruit juice. Allow to cool in the fridge for about 15 minutes.
• Divide the slices of mango between 6 glasses then evenly pour over the jelly mixture.
• Allow to set for at least 3 hours.
• Mix together the mascarpone, milk, sugar, vanilla & coconut extract and divide evenly among the set jellies.
• Cut the pineapple into 8 wedges. Cut out the core and cut off the skin. Poke a skewer into the end of each of 6 of the wedges. Heat a grill and place the pineapple wedges on the hot grill, cooking only until you see grill marks. Turn them and do the other side.
• Cut some of the remaining pineapple into small chunks.
• Top the jellies with passionfruit pulp, pineapple chunks, lime zest and mint leaves. Then sit the pineapple wedges on top of each one and serve.

TROPICAL FRUIT JELLY

Steps:

• Mix together all ingredients in a large saucepan. Cook on medium heat for 45 - 60 minutes, stirring often, until reaches desired consistency.
• Process canning jars according to the manufacturer's instructions and recommendations or refrigerate up to 3 weeks.