Thai Iced Tea Jelly

Method

1. 1

   Steep the tea

   Bring 750 ml water to a boil over high heat, about 5 minutes. Turn off the heat, stir in the Thai tea mix and steep for 5 minutes, until the liquid is deeply coloured and fragrant.

2. 2

   Strain and sweeten

   Strain the tea through a fine sieve into a heatproof jug, pressing the leaves gently. Stir in the sugar until dissolved, then let it cool for about 5 minutes, until hot but no longer steaming heavily.

3. 3

   Bloom the gelatine

   While the tea cools, sprinkle the gelatine evenly over the cold water in a small bowl. Leave at room temperature for 5 minutes, until swollen and sponge-like.

4. 4

   Warm the tea

   Warm the tea in a saucepan over low heat for 2 to 3 minutes, until hot but not simmering.

5. 5

   Dissolve the gelatine

   Add the bloomed gelatine and stir for 1 to 2 minutes, until completely dissolved and no granules remain.

6. 6

   Chill until set

   Pour the mixture into four serving glasses or a shallow dish. Refrigerate for at least 4 hours, until firm and gently wobbly in the centre.

7. 7

   Serve

   Spoon or cut the jelly into portions and drizzle with sweetened condensed milk. Serve chilled.

Tips

• Sprinkle the gelatine evenly over the cold water so it hydrates without dry clumps.
• Keep the tea hot but not simmering when you dissolve the gelatine; boiling can weaken its setting power.
• For neat portions, chill the mixture in individual glasses or cut it with a clean knife once set.

Swaps

• Use another strongly flavoured tea mix in place of the Thai tea mix; the colour and flavour will differ.
• Use light brown sugar instead of caster sugar for a slightly deeper sweetness.

Storing

Cover and refrigerate for up to 3 days; add the condensed milk just before serving.