Abigail Donnelly, Author at Woolworths TASTE

Cake recipes

Lemon meringue

30 minutes

Chicken recipes

Chicken kerala

45 minutes

Badam (almond) rose-and-coconut milk jelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 4-6 hours' chilling time

Cooking Time 3 minutes

Ingredients

2 x 400 ml coconut milk cans
1 x 400 ml coconut cream can
100 g sugar
4 cardamom pods, crushed and husks removed
8 saffron threads
100 g ground almonds
12 gelatine sheets
4 T Woolworths rose-water

Method

Heat all the ingredients except the gelatine and rose-water in a saucepan over a medium heat until just simmering.

While the mixture is heating, soak the gelatine sheets in cold water for 5 minutes, or until soft. Squeeze out any excess water and add to the saucepan. Stir until the gelatine has dissolved.

Remove from the heat and stir in the rose-water. Grease a 1-litre jelly mould with non-stick spray, then add the mixture. Chill for 4–6 hours, or until set.

To demould, place the mould in warm water for 15–20 seconds to loosen the jelly. Carefully invert onto a plate. If the jelly doesn’t come out, gently loosen the edges using a palette knife.

Discover more coconut recipes here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Recipes & Articles by Abigail Donnelly

Brandy-snap baskets

Eclairs with chocolate custard and drizzled dark chocolate

Gluten-free Victoria sponge with raspberry chia jam

The only marinade recipe you’ll ever need

Hot cross bun bread-and-butter pudding

Hot cross bun ice-cream sandwiches

Greens with vino cotto and tzatziki

Chickpea fries with smoky tomato relish

Lemon meringue

Indian battered brinjals with chilli oil

Chicken kerala

Badam (almond) rose-and-coconut milk jelly

Badam (almond) rose-and-coconut milk jelly

Ingredients

Method