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| Coconut Duet Jelly in martini glass |
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| Coconut Duet Jelly in disposable cups for party |
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| I was going through the recipe with audience before start in TrueMix office training hall. |
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| Let's cheers! Toss for an abundance! |
Thermomix Recipe
Jane's Coconut Duet Jelly
2 tbsp Agar-agar powder
150g Castor Sugar
400g Water
600g Young Coconut Water
4 blades of pandan leave
200g Young coconut flesh, shredded
Ingredients B：
2 tbsp Agar-agar powder
50g Castor Sugar
400g Water
400g Young Coconut Water
200g Sea Coconut Syrup
200g Shredded Sea Coconut Flesh
Ingredients C：
2 tbsp Honey
2 tbsp Lemon Juice
Preparation:
1) Reserve the Syrup from honey sea coconut, shred sea coconut flesh and young coconut flesh for later use.
2) Bring Ingredients A except young coconut flesh to boil
mc / 8 min / 100°C / speed 1
4) Rinse TM bowl with water, place ingredient B except sea coconut flesh in TM bowl and bring to boil
mc / 8 min / 100°C / speed 1
mc / 8 min / 100°C / speed 1
5) Lastly, stir in sea coconut flesh and ingredients C, mix well
3 sec / speed 2
6) Pour sea coconut mixture into the half-set young coconut mixture. (Or if you are doing it in party cup, spoon into each cups/ glass, pour coconut liquid into each cup / glass.)
7) Leave to cool and set completely then keep in the refrigerator.
打印 Jane's 椰子燕菜双重奏 食谱
材料A：
2 汤匙燕菜糕粉
150克 幼糖
400克 水
600克 幼椰子水
4 片班兰叶
200克幼椰子肉，切丝
材料B：
2 汤匙燕菜糕粉
50克 幼糖
400克 水
400克 幼椰子水
200克海底椰糖浆
200克 海底椰肉，切丝
材料C：
2 汤匙 蜜糖
2 汤匙 柠檬汁
作法：
1）将海底椰罐里的糖浆与果肉分开，果肉切丝，待用。
2）除了 椰肉，将材料A放入，烹煮
量杯 / 8 分钟 / 100°C / 速度 1
3）取出班兰叶子，加入果肉丝搅拌后倒入溶液并装满模的一半。
4）清洗主锅，放入材料B
量杯 / 8 分钟 / 100°C / 速度 1
5）倒入海底椰肉和材料C，拌匀
3 秒 / 速度2
6）将溶液慢慢倒入已经半硬的椰子燕菜层上，（若是用杯子的，就先把椰子放入杯子里，再将溶液倒入杯子里。
7）待冷却后再冷藏至燕菜完全凝固。
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