A recent study has shown that a penchant for candy is purely the result of genetics. But before you give into your urges and dig into a big bag of gummy bears, it's still probably best to opt for moderation. Don't worry though, as we have some good news. With the mini tropical fruit desserts we're making today, you'll have the capacity to get that sugary kick without a feeling of remorse.
You will need for 8 cubes:
1- 9½ fl oz water
2- 9½ fl oz lychee juice
3- 1½ tsp agar
7- canned lychees
8- red currants
10- 2¾ fl oz coconut milk
11- 3 tbsp sugar
12- 2¾ fl oz mango juice
Heat up the water, lychee juice and 1 tsp of agar for one minute. Fill a large ice cub tray with the liquid so each shape contains about a large portion of an inch of the mixture. Then put the ice cube tray in the fridge for at least 30 minutes.
Cut up the fruits in small box shape except berries and put one piece of each fruit into the molds. Pour whatever remains of the lychee juice mixture on top o fruits can totally submerged. Hold up until this layer has set before continuing with the next step.
Heat up the coconut milk, ⅔ fl oz of water, ¼ teaspoon of agar, and three tablespoons of sugar for one minute and leave the mixture to cool. Now put this mixture into the layer of fruits. Leave this layer to set before continuing to the following step.
For the last jello layer, heat up the mango juice, ⅔ fl oz of water and ¼ teaspoon of agar for one minute. Empty the mixture into the molds and place the ice cube tray in the fridge for three hours.
When serving, remove the set Tropical Fruit Cubes from their molds. You can prepare your agar jello cubes using different fruits and replace the coconut milk or mango juice.
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