Stir until the sugar is dissolved. Remove from heat and pour into a mould or baking dish. Pour into a small pan and bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.For the pandana layer:In a bowl, combine green agar-agar bars, water and coconut water. Add sugar and stir until dissolved. While still warm, add the mascarpone and combine with the chocolate mixture.

Carefully transfer them to the fridge and leave to set for about 4 hours or overnight.Divide the jelly between 4 serving glasses and set the glasses at an angle by resting them in egg cartons. Blend the mango flesh, juice and 80 gm of the caster sugar in a food processor until smooth. Stir until the sugar dissolves and remove from heat.Recipe courtesy chef Rahis Khan, The Meropolitan Hotel & Spa Mint apple jellyIngredientsApple juice, 1 litrePowdered fruit pectin, 100 gmPeppermint extract, 1/2 tspSugar, 5 1/2 cupsMethodCombine juice and pectin in large saucepan.

Chill for 2 hours and serve, garnished with lemon wedges and chocolate chips. Add the vodka, lemon juice, mint and brown sugar, and stir well. Remove from heat and add the soaked gelatine. Gently heat the chocolate with 3 tbsp of water in a microwave until the chocolate has just melted. Add coconut milk and continue to cook for about 10-15 minutes.Bored of the same old berry-fied jellies Check out some of these delicious jelly variations and give them a go in your own kitchen! Mango jelly with white chocolate mousse IngredientsGelatin, 6 leavesFresh mango, diced, 150 gmUnsweetened mango juice, 200 mlCaster sugar, 100 gmWhite chocolate, roughly chopped, 75 gmEgg yolk, 1Malibu rum, 3 tbspMascarpone, 125 gmWhipping cream, 200 mlMethodTo make the jelly:Soak 3 of the gelatin leaves in cold water. Add sugar and stir until dissolved.In a small pan, gently heat the remaining 20 gm of caster sugar, the egg yolk and the Malibu rum. Bring to a boil.

Add pandana extract, water chestnuts and candied fruits, and stir to combine.Recipe courtesy chef Prem K Pogakula, The ImperialMojito jellyIngredientsLemon, large, 1Mint, 10 gmBrown Sugar, 10 gmGelatin, 2 leavesVodka, 4 mlChocolate chips, 2 gmMethodCut the lemon in half and squeeze out the juice. Soak for about 30 minutes. Add sugar and stir until dissolved. Remove from mould, cut into the desired shape and serve.Add gelatin to a cup of boiling water.Whip the cream to soft peaks and fold into the mousse. Gently pour the mousse into the mango jelly jars and leave to set for 1 hour. Water bath all the jars for 5 minutes and serve immediately.Recipe courtesy chef Stephen, Storm Bar and Grill, East of KailashCoconut jelly with pandanaIngredientsFor the coconut jelly layer:Clear agar-agar, 30 gmWater, 1 cupSugar, 1/2 cupCanned coconut milk, 2 cupsFor the pandana layer:Green agar-agar, 30 gmWater, 2 cupsCoconut water, 1 cupSugar, 1/2 cupPandana extract, 1/2 cupWater chestnuts, 1/2 cupCandied fruits, chopped, 1/4 cupMethodFor the coconut jelly layer:In a bowl, combine clear agar-agar bars and water. Pour into sterile jars, leaving some space. Continue to cook for about 10-15 minutes. Remove from aluminum jar for face cream heat. Bring to a boil over medium heat in a pot, stirring regularly until agar-agar melts. Remove from heat and pour over the coconut layer once the latter is firm to touch.

At once, stir in liquid pectin and mix well. Serve cold.Recipe courtesy chef Rohit Anand, HO Diner, Cyber HubSangria jellyIngredientsBurgundy wine, 1 1/2 cupsLemon juice, 2 tbspOrange juice, 1/4 cupOrange liqueur, 2 tbspSugar, 3 cupsLiquid pectin, 1 pouchMethodCombine the wine, juices, sugar and liqueur in a bowl on a double boiler. Allow to cool and set completely. Serve immediately. Lid each jar. Soak for about 30 minutes.Recipe courtesy chef Stephen Gomes, L’Adresse Kitchen and Bar. Bring to a boil over medium heat in a pot, stirring regularly until agar-agar melts. Stir to dissolve, then pass the mixture through a fine sieve. Squeeze any excess water from the softened gelatine and add to the chocolate mix, stirring until smooth.To make the mousse:Soak the remaining 3 gelatin leaves in cold water. Boil for 2 minutes. Pour into jars leaving some space at the top. Refrigerate for 2 hours. Skim off foam.Remove from heat

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