Vhun With Tropical Fruits Thai Jello Recipes

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.

Steps:

• Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Meanwhile, bring remaining 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours.

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.