This refreshing dessert -- nothing like what your grandmother made -- is simple to do. The color of the gelatin can vary depending on the type of tea and mint you use. The gelatin sets very softly; if you prefer a firmer set, increase the amount of gelatin. Kiwi contains an enzyme that prevents setting, so don't garnish until ready to serve.
- 4 teaspoons unflavored powdered gelatin, or more if desired
- 4 tablespoons plus 2 cups water
- 1/4 cup sugar
- 1 teaspoon green tea powder
- 12 mint leaves
- 2 kiwi, finely diced
- 1 lime (juice only)
In a small microwavable cup, sprinkle the gelatin over 2 tablespoons cold water and let stand until absorbed, about 3 minutes. Microwave on high for 20 seconds. Stir to ensure that the gelatin is fully dissolved. Set aside.
In a large bowl, combine the sugar and green tea powder. Add 2 tablespoons water and stir to form a paste.
Place the mint in a medium bowl. In a medium saucepan over high heat, bring 2 cups of water to a boil, then pour the water over the mint. Let stand for 2 minutes, then strain, discarding the mint. Add the mint-flavored water to the tea paste along with the gelatin mixture. Stir until the sugar has completely dissolved.
Divide the mixture among four 1/2-cup parfait glasses, teacups or small bowls. Refrigerate until set, about 5 hours. Just before serving, garnish with diced kiwi and drizzle with lime juice.
Adapted from "Williams-Sonoma New Healthy Kitchen: Desserts," by Annabel Langbein (Free Press, 2006, $19.95).
Tested by Leigh Lambert.
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