Vhun With Tropical Fruits Thai Jello Recipes

TROPICAL FRUITY JELLO

Steps:

• In a heatproof jug, mix the jello powder with the boiling water until dissolved.
• Add the cold water and pineapple juice. Put in the fridge for about an hour, until starting to set but not set yet.
• Add the fruit, evenly scattered through the jello (if it immediately falls to the bottom, put it back in the fridge to set a little more).
• Put back in the fridge until completely set.

VHUN WITH TROPICAL FRUITS (THAI JELLO)

Steps:

• First layer:.
• Place all ingredients for the first layer in a medium saucepan and stir to combine. Place saucepan over high heat and bring to a boil, stirring frequently. Remove from heat.
• Pour into a medium pan. I use an 8x8 glass pyrex. Let it sit for about 10 minutes.
• In the same saucepan, place all ingredients for the second layer and stir to combine. Place saucepan over medium heat and bring to a boil, stirring frequently. Remove from heat and let cool for three minutes. Carefully pour over the first layer.
• Let cool for about one hour, or refrigerate until firm.
• To serve, cut into squares and put on a plate. Pour a small amount of the lychee syrup over the jello. Top with lychees and chopped mango.

TROPICAL FRUIT JELLIES

Steps:

• Line an 8x8 inch pan with foil. Spray the foil with non-stick spray.
• In a 2-qt. saucepan, mix pectin, juice, and baking soda (mixture will be foamy). In a 3 quart saucepan, mix corn syrup and 1 cup of sugar. Place both saucepans over high heat at the same time, stirring both mixtures frequently. Cook about 4 minutes or until foam thins from pectin mixture and sugar mixture comes to a full rolling boil (a boil that does not stop bubbling when stirred).
• Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 minuted, stirring. Remove saucepan from heat; stir in food coloring, if using. Immediately pour into prepared pan. Let stand at room temperature for 4 hours or overnight until firm.
• Sprinkle waxed paper with 2 tablespoons sugar. Invert candy onto waxed paper and discard foil. Sprinkle top of candy with 2 more tablespoons sugar. Cut into 6 strips, then into 6 squares. Add 2 more tablespoons sugar and toss candy to coat all sides. Place candies on a wire rack. Let stand at room temperature overnight. Store tightly covered with waxed paper between layers of candy.