Cucumber-and-lime jelly
A layered lime jelly with thinly sliced cucumber, garnished with edible flowers and baby leaves.
Ingredients
| 3 x 90 g | lime jelly sachets |
| 2 | Woolworths Mediterranean cucumbers, thinly sliced |
| — | edible flowers, to garnish |
| — | baby leaves, to garnish |
| — | extra virgin olive oil, for drizzling |
Instructions
Serves 6 · Difficulty: Easy · Prep time 2 hours · Wine/spirit pairing: Woolworths Natural Sweet White 2014 (Spier)
Prepare 1 of the sachets of jelly according to package instructions. Pour into a large greased jelly mould or Bundt cake tin with a 1 litre capacity. Chill to set. Once set, arrange 2 layers of thinly sliced cucumber on the surface of the jelly. Prepare another sachet of the jelly, allow it to cool slightly then pour it over the layer of cucumber and set again in the fridge. Repeat the process with another layer of cucumber and jelly and chill until completely set. Once the jelly is set, turn it out onto a serving dish and garnish with the edible flowers and baby leaves and drizzle with extra virgin olive oil.
Cook's note: If you have trouble turning out the jelly, dip the mould into hot water for 5 seconds to loosen it slightly.