Exact quantities, then the method.
Tropical Green Tea Jelly sets a strong brew of the mango and passion fruit green into a light, wobbly dessert studded with fresh fruit. It is refreshing and barely sweet, a grown-up version of the jelly everyone remembers and a fun way to end a meal.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Tropical Green Tea Jelly recipe. Canonical: https://teas.co.uk/recipes/green-tea/tropical-green-tea-jelly/
Serves four. Brew the green strong but still at 80C so the base stays smooth, and set it with gelatine, or with agar agar for a vegetarian version. Either way the fruit suspends beautifully through the clear, golden jelly.
You'll need
- 3 tea bags of Tetley Green Tea with Mango and Passion Fruit
- 500ml just-off-boil water cooled to about 80C (boil, then rest the kettle for roughly 90 seconds)
- 3 tablespoons honey or sugar, to taste
- 4 leaves of gelatine, or 2 teaspoons agar agar for a vegetarian set
- Fresh mango and passion fruit pulp to set into the jelly
Method
- Rest the boiled kettle for about 90 seconds, then steep three bags in 500ml of roughly 80C water for 4 minutes. Lift the bags out without squeezing.
- Stir the honey into the hot tea. For gelatine, soak the leaves in cold water for 5 minutes, squeeze them out, then stir into the warm tea until dissolved. For agar, whisk it in and simmer for 2 minutes.
- Divide the fresh fruit between glasses or a mould, then pour the warm tea over. Let it cool.
- Chill for at least 4 hours, or until set. Serve as it is or turned out onto a plate.
- Let the tea cool until it just starts to thicken before adding the fruit, so the pieces stay suspended instead of sinking.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tetley Green Tea with Mango and Passion Fruit, 50 Tea Bags 100g
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