How to make ginger flower jelly

When it comes to desserts, it can swing both ways. There are days when you desperately crave an intensely rich chocolate lava cake but then there are other times when you just need a light, refreshing sweetener — usually the case after a heavy meal. Well, we have the perfect dessert in mind — a piquant bowl of ginger flower jelly, topped with zesty lime granita. Below, head pastry chef Song from Fat Lulu's shares his recipe on how to create this delicious palate cleanser. Sugar coma? Not a chance with this creation. 

Lime Granita: Here's what you need

240ml Water
60g Sugar
40g Fresh Lime Juice (2 limes' worth)

Lime Granita: How to make it

1. Mix everything in a pot and bring to a rolling boil. Pour into a wide-mouth container and freeze the mixture overnight.
2. The next day, after the liquid has frozen, take the fork and scratch the ice till it becomes finely textured crushed ice.

Ginger Flower Jelly: Here's what you need

420ml Water
2 Pandan Leaves
1 Ginger Flower
85g Sugar
8g Jelly Powder
Ripe Mango, to taste

Ginger Flower Jelly: How to make it

1. Cut the pandan leaf and ginger flower into small pieces.
2. Put it into water in a pot and bring to a boil, then remove from heat.
3. Wrap the pot in cling-film, and allow the pandan and ginger flower to steep for about 30 minutes.
4. Mix the sugar with the jelly powder, then set aside.
5. Once the 30 minutes is up, pour the sugar and jelly powder into the infused water. Ensure you are stirring continuously to prevent possible curdling.
6. Place the pot back onto heat, then bring it to a boil. Strain the ginger flower and pandan leaf out of the water and pour the mixture into cups quickly before the jelly sets.
7. Chill each cup in the fridge for at least 3 hours.
8. To serve, cut some ripe mango into small cubes and place it onto the jelly. On top of the mango and jelly, place generous spoonfuls of the lime granita. 

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