Red Rubies and Jackfruit Jelly

To prepare rubies, combine chestnuts with cochineal or red colouring. Spoon into a bowl of tapioca flour making sure it is all well coated. Sieve out the excess tapioca flour.

Bring water to a boil, add in chestnuts and once it starts to float, remove with a sieve and put into a bowl of cold water.

In a separate pot, combine water, agar-agar powder, sugar, salt and MARIGOLD Evaporated Creamer. Place over medium heat and stir until it starts to boil, add in jackfruit and cook for another 2 minutes.

Spoon the jackfruit mixture about 1cm high into each mould and add in add a few rubies. Leave it to set before adding in another layer of jackfruit mixture with rubies added on each layer. Repeat the process until the mixture and rubies are all used up. Serve chilled.