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 CROMESQUISJellies/Tofus  PANACOTTAS

| Coconut Tofu |Grapefruit Jelly | Port Wine Jelly | Crystal Tomato Jelly |
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 COCONUT TOFU ALMOND TOFU

- 5 X 400 ml coconut milk
- 1 liter water
- 2 ½ stick(large) Kanten
- 450 grs sugar
- 4 drops coconut extract
Or substitute 1 cup Malibu from water

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 GRAPEFRUIT Jelly Tart 

 

- 4 kgs grapefruit
- 1 L ½ water
- 250 grs sugar
- 13 ½ sticks(large) Agar-Agar


View another variation

Wedge of Grapefruit jelly

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 PORT WINE Jelly 

 

- 2 bottles Port wine (Fonseca or 6 Grapes)
- 400 grs “Creme de Cassis”
- 200 grs water
- 300 grs honey
- 8 tBsp Pearl-Agar (powder)
- ½ liter water
 
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  CRYSTAL TOMATO JELLY click on picture for recipe


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to make  firm jellies of different colors and flavors ,like the making of a checkerboard  _or_ a Terrine
- 1 large of Agar-Agar
- 500 gm of liquid (purees or syrup)
- 100 gm of sugar for unsweetened liquid
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CONVERSION TABLES
Common Cooking Conversions Many common volume conversions found in the kitchen. Cups, teaspoons, tablespoons, pints, quarts, and many more.
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