Coconut Lychee Orange Jelly with Cardamom

Orange cardamom jello

1. Gently crush the cardamom pods (to open the pods, not to crush the seeds) and place them in a saucepan with the orange juice and sugar.
2. Heat the mix and stir until the sugar is dissolved and you can see the mix steaming (but not boiling)
3. Remove from heat and let it sit for about 30 minutes to infuse the cardamom flavour.
4. Meanwhile place the water in a bowl and sprinkle the gelatin evenly into the water and leave it to bloom for at least 15 minutes.
5. Strain the cardamom infused orange juice back into the saucepan and add the bloomed gelatin.
6. On very low heat stir until the gelatin is completely dissolved. DO NOT BOIL.
7. Leave the juice to cool to room temperature.

Coconut lychee jello

1. Place the water in a bowl and sprinkle the gelatin on it and leave it to bloom for at least 15 minutes.
2. Add the gelatin, coconut milk, lychee juice and sugar into a saucepan and gently heat until the gelatin is dissolved. DO NOT BOIL.
3. Leave the mixture to cool to room temperature.

Assembly

1. Pour about 2 tbsp (about 30 ml) of the orange juice into the cavities and refrigerate for about 20 - 30 minutes until the layer is just set. (The layer will be set, but when you touch it it will still be sticky.)
2. Pour the coconut lychee mix into the moulds (gently), all the way to the top. NOTE - make sure you always stir the juice before pouring as the coconut and lychee layers tend to separate.
3. Place them back in the fridge and allow them to set completely for a few hours.
4. Unmould the jelly by loosening the edges with a sharp point.