Bitter Melon & Coconut Gel with Candied Star Anise
This dessert offers a complex interplay of flavors, featuring the naturally bitter notes of young bitter melon balanced by the creamy sweetness of coconut milk and the warm, licorice-like aroma of candied star anise. The gelatinous texture of the bitter melon creates a unique and refreshing mouthfeel.
Prep Time
180 min
Difficulty
Hard
Servings
6
Calories
250 kcal
Instructions
- 1
Prepare the bitter melon: Halve the bitter melons lengthwise, scoop out the seeds and pith. Slice them thinly (about 2mm thick).
~10 min - 2
Blanch the bitter melon: Bring a large pot of water to a boil. Add the sliced bitter melon and blanch for 3-4 minutes. Drain immediately in a colander and rinse under cold water to stop the cooking. Squeeze out as much excess water as possible.
~5 min - 3
Infuse the coconut milk: In a medium saucepan, combine the coconut milk, 100g of granulated sugar, and a pinch of salt. Heat gently over medium-low heat, stirring until the sugar dissolves. Do not boil.
~10 min - 4
Bloom the agar-agar: In a small bowl, whisk together the agar-agar powder and 100ml of water until smooth. Let it sit for 5 minutes.
~5 min - 5
Combine and cook the jelly: Add the bloomed agar-agar mixture to the warm coconut milk. Whisk continuously and bring to a gentle simmer over medium heat. Cook for 2-3 minutes, stirring constantly, until the agar-agar is fully dissolved.
~5 min - 6
Assemble the jelly: Arrange the blanched bitter melon slices evenly in the bottom of 6 ramekins. Pour the hot coconut milk mixture over the bitter melon, ensuring all slices are submerged. Let cool slightly at room temperature.
~5 min - 7
Chill the jelly: Cover the ramekins with plastic wrap and refrigerate for at least 3-4 hours, or until completely set.
~240 min - 8
Prepare the candied star anise: In a small saucepan, combine the remaining 50g of granulated sugar with 2 tablespoons of water. Heat over medium heat, stirring until the sugar dissolves and begins to caramelize to a golden amber color.
~10 min - 9
Candy the star anise: Carefully add the star anise pieces to the caramel. Swirl to coat evenly. Immediately remove from heat and place the candied star anise on parchment paper to cool and harden.
~2 min - 10
Serve: To serve, unmold the jelly onto serving plates if desired, or serve directly in the ramekins. Garnish each dessert with one piece of candied star anise.
~1 min
Tips
- Use young, small bitter melons for a milder bitterness. If you can't find them, you can soak the sliced bitter melon in salt water for 30 minutes and rinse thoroughly before blanching to further reduce bitterness.
- Ensure the agar-agar is fully dissolved by simmering for at least 2 minutes. This is crucial for the jelly to set properly.
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