White Chocolate Coconut and Rhubarb Jelly.

by Lilian Sundevall

This dessert is a good thing to prep one day ahead.

You'll need

  • Rhubard Jelly:
  • 500g rhubarb
  • 1 cup caster sugar
  • 2 cups water
  • Coconut jelly:
  • 3 leaves gelatin
  • 300ml coconut cream
  • 300ml milk
  • 60g caster sugar
  • 1 vanilla pod
  • 150g white chocolate buttons
  • Swedish Drommar:
  • 100g unsalted butter, softened
  • 1 1/4 cups sugar
  • 1 tsp vanilla extract
  • 1/3 cup vegetable oil
  • 1 teaspoon hornsalt/baking ammonia (or 2 tsp baking powder)
  • 1 2/3 cups all-purpose flour
  • Flower ice cubes:
  • water
  • edible flowers
  • lime juice
  • Green tea and mango jelly:
  • 250ml tea
  • 2.5 gelatin leaves
  • 1tbs caster sugar

Here's how

  1. Cut rhubarb in to five centimeter stalks.
  2. Put rhubarb in a pan with water.
  3. Add the sugar and let simmer until all the rhubarb goes soft.
  4. Strain the juice to use for jelly. Sweeten to taste if needed.
  5. While juice still is warm add 1 leaf of gelatin for every 100ml of juice + ½ extra leaf for the whole sum.
  6. Soak leaves in cold water before adding it in the juice.
  7. Divide into six glasses or tiny bowls or shaped moulds.
  8. Let set in fridge for at least 5h.
  9. Coconut jelly:
  10. Soak the gelatin leaves in cold water to soften.
  11. Place the coconut cream, milk and sugar into a saucepan.
  12. Split the vanilla pod in half and with the tip of a small knife scrape the seeds into the coconut cream mixture then add the pod.
  13. Bring the coconut cream to a gentle simmer, remove the saucepan from the heat, add the chocolate buttons and stir continuously until the chocolate has fully melted and the mixture becomes rich and glossy.
  14. Squeeze the excess water from the gelatin into the coconut cream to dissolve. Divide the coconut cream over the rhubarb jelly, between your six small glasses/moulds, and refrigerate to set. Minimum 6 hours.
  15. Swedish Drommar:
  16. Preheat oven to 300 degrees F. Line baking sheet with baking paper
  17. In the bowl of a mixer, beat together the butter, sugar, and vanilla until light and fluffy. Slowly add the oil with the mixer on low speed.
  18. Add in the hornsalt and flour and beat until combined. The dough will be on the dryer side. (You can do the same process by hand if you don’t have a mixer. Simply use a spoon to start with and then kneed the dough with your hands. Easy).
  19. Form tablespoon size chunks of dough into balls. Place on the baking sheet and lightly press the dough down with your thumb.
  20. Bake for about 15-20 minutes, or until cookies have just begun to set.
  21. Let cookies cool on baking sheet for 5 minutes and then transfer cookies to a wire cooling rack and let cool completely.
  22. Flower ice cubes:
  23. This is something I often do to put a smile onto my friend faces. I often put them in drinks but they work great as a side on the plate like this as well. It is easy to make and they are also refreshing.
  24. Boil the water. Boiling the water is how the ice cubes become clear.
  25. Place flowers and lime juice in to shapes you want to use to freeze them in.
  26. Poor the boiled water on the flowers and juice.
  27. Freeze until ice hard.

About the Author

Lilian Sundevall

Originally from Sweden, Lilian followed her heart to Australia and quickly established herself as one of Sydney’s most exciting young chefs. We feel so lucky to have her join the nourish community, and after one meal at Edition Coffee Roasters in Darlinghurst, you’ll feel pretty lucky too. “The... Read Full Bio

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