حلوى هلامية بماء الورد وجوز الهند وماء زهر البرتقال

American 30 Mins Prep · 150 Mins Cook

1. To make the orange blossom jelly, bloom 2½ tbsp of gelatine and 4 tbsp of water together in a small bowl and set aside for 5 minutes. In a small pot, combine half the orange juice and 70g of sugar. Bring to a gentle simmer over a medium heat and stir to dissolve the sugar. Take off the heat and add the bloomed gelatine. Stir to dissolve and add the rest of the orange juice and orange blossom water. 
2. To make the coconut milk jelly, bloom 2½ tbsp of gelatine and 4 tbsp of water together in a small bowl and set aside for 5 minutes. In a small pot, combine half the coconut milk and 140g of sugar. Bring to a gentle simmer over a medium heat and stir to dissolve the sugar. Take off the heat and add the bloomed gelatine. Stir to dissolve and add the rest of the coconut milk. 
3. To make the rose water jelly, bloom 2½ tbsp of gelatine and 4 tbsp of water together in a small bowl and set aside for 5 minutes. In a small pot, combine 105ml of the leftover water and 70g of sugar. Bring to a gentle simmer over a medium heat and stir to dissolve the sugar. Take off the heat and add the bloomed gelatine. Stir to dissolve and add the remaining water and rose water.
4. To create the jelly layers, pour in 100ml of the rose water jelly into a 1½L jelly mould or Bundt tin. Place in the refrigerator for approx. 30 minutes or until just set. Top with 150g of the coconut jelly and repeat the setting process. Top with all the orange blossom jelly mix and repeat the setting process. Top with 200g of the coconut jelly and repeat the setting process. Finish off by setting the rest of the raspberry jelly and then the coconut jelly to form the final layer. Refrigerate overnight to set.
5. Serve with whipped cream and a maraschino cherry. 

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