Sesame Wafers with Lychee, Milk and Passionfruit Jelly

Method

1. Combine butter, sugar and golden syrup in a small saucepan and stir over low heat until butter is melted. Remove from heat and stir in sesame seeds and flour. Drop teaspoons (6g) of mixture about 6cm apart on baking paper lined trays. Bake at 180°C for about 7-8 minutes or until wafers bubbling and golden brown. Remove from oven and cool slightly on trays before quickly shaping each circle over a small cylindrical tube to form a taco shape. Cool on the tube until crisp. Repeat with remaining mixture.

Lychee Jelly

1. Process canned lychees and syrup in a blender until smooth. Pass through a fine sieve and discard solids. You will need 400ml juice. Heat gently until warm , stir in soaked gelatine until dissolved. Pour into a greased 20x30cm slab pan. Allow to set for 2 hours.

Milk Jelly

1. Heat milk, cream and palm sugar in a small saucepan and stir over low heat until sugar is dissolved, stir in soaked gelatine until dissolved. Cool to room temperature and pour over lychee jelly. Refrigerate for 2 hours or until firm.

Passionfruit Jelly

1. Heat passionfruit juice and caster sugar in a small saucepan and stir over low heat until sugar dissolves. Stir in soaked gelatine leaves until dissolved. Cool to room temperature, then pour over milk jelly and refrigerate for a further 2-3 hours or until set.

For Serving

1. Using a sharp knife, cut the jelly into 50 portions and divide each portion into four. Arrange jellies in sesame wafer tacos and top with basil leaves. Serve immediately.