- 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
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.