Terrazzo Jelly Cake

Ingredients:

• 1 cup of boiling water
• 1 teaspoon matcha powder
• 1 tbsp. + 1/4 cup granulated sugar
• 220 g watermelon cubes (about 1 cup)
• 220 g mango cubes (about 1 cup)
• 6 packets of powdered gelatin (50g total)
• 4 tablespoons powdered sugar
• 1/4 tsp + a pinch of salt
• Cooking spray
• 1 can (400 g) coconut milk
• 3/4 cup heavy cream
• 1/4 cup brown sugar
• Whipped cream and maraschino cherries, for serving
• Special equipment: powerful blender

Preparation:

1. Pour boiling water over the matcha in a small bowl and add 1 tablespoon of granulated sugar; stir and set aside. In a high-power blender, puree the watermelon until smooth, then pour into a bowl and set aside. Puree the mango in a blender.
2. In a measuring cup, combine 1 cup cold water with 3 tablespoons gelatin. In a saucepan over medium heat, bring 1 cup water to a boil, then add 2 tablespoons powdered sugar and 1/4 teaspoon salt and stir until completely dissolved.
3. Pour the sweetened boiling water into the gelatin mixture and stir until the gelatin is completely dissolved and there are no lumps. Divide the gelatin mixture evenly between the pureed watermelon, mango, and matcha tea and stir until smooth.
4. Pour each mixture into a 2-cup container lined with plastic wrap or a silicone mold. Refrigerate until completely set, at least 5 hours.
5. Turn each color out onto a cutting board and cut into small cubes. Place the jelly cubes in a bowl lightly sprayed with cooking spray. Refrigerate until ready to use.
6. In a medium bowl, combine coconut milk with 1/4 cup heavy cream. Pour one-third of the mixture into a separate bowl or measuring cup and sprinkle with the remaining 2 tablespoons gelatin; stir to dissolve, then set aside.
7. Pour another third of the coconut mixture into a small saucepan and add the remaining 1/4 cup sugar and the remaining pinch of salt. Heat gently until the sugar is completely dissolved. Pour the hot mixture into the cold gelatin mixture and whisk until completely dissolved. Mix with the remaining coconut milk mixture and strain over the multicolored gelatin cubes. Refrigerate overnight.
8. In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the remaining 1/2 cup heavy cream and the remaining 2 tablespoons powdered sugar; beat until stiff peaks form. Invert the jelly cake onto a serving platter and top with whipped cream and a cherry.