'Bloom' the gelatine by stirring it into ⅓ cup (75ml) cold water until dissolved. Let it sit for 5 minutes until it becomes rubbery.
Meanwhile, plave the tea (in a tea ball if using leag tea), chilli or kaffir lime leaves (if using) and rice malt syrup in a saucepan with 2 cups (500ml) boilng water. Leave to steep, then remove the tea and chilli or kaffir lime and strain. Use a whist or stick blender to blend the gelatine into the mixture until smooth.
Pour into teacups or glasses and chill in the fridge for 4 hours to set.
To serve, top with the coconut frosting, sprinkle with peanuts and/or coconut and garnish with shredded kaffir lime leaves or lime zest.
From Wilson, Sarah. “I Quit Sugar: Simplicious.” I Quit Sugar: Simplicious, Macmillan, 2016, p. 323.