Rosella Flower Jelly with Coconut Cream

Ingredients

• 1/2 cup Dried rosella flowers
• 2 cups Water
• 1/4 cup Granulated sugar
• 2 tsp Agar-agar powder
• 1 can Coconut cream
• 1/2 tsp Vanilla extract

Instructions

1. 1In a saucepan, combine dried rosella flowers and water. Bring to a boil, then reduce heat and simmer for 5-10 minutes to extract the flavor and color.
2. 2Strain the mixture through a fine-mesh sieve, discarding the flowers.
3. 3Return the rosella flower tea to the saucepan. Add sugar and agar-agar powder, stirring until dissolved.
4. 4Bring to a simmer, stirring constantly, for 2-3 minutes to activate the agar-agar.
5. 5Pour the mixture into individual glasses or molds.
6. 6Refrigerate for at least 2 hours, or until set.
7. 7While the jelly is setting, chill the coconut cream. Once chilled, whip it with vanilla extract until light and fluffy.
8. 8Top the set rosella flower jelly with whipped coconut cream before serving.

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