Plum Tea Granita with Plum Jelly (กรานิต้าและเยลลี่ชาบ๊วย)

1.Soak Thai tea powder in hot water for 5 minutes and strain the tea powder out. Mix Thai tea with salt and plum sauce until combined.

2.For Plum Jelly: Mix carrageenan and sugar into a saucepan, add 400 g of plum tea into the saucepan. Stir and bring the tea mixture up to the boil over low heat, simmer for 1 minute then pour into the mold. Leave the jelly to come down to room temperature before transferring into the fridge, leave the jelly until firmly set before cutting into serving size.

3.Add the remaining tea into a tall container and store in the freezer until frozen.

4.Grate the frozen tea into small ice flakes. Add plum tea granita into a serving dish, garnish with plum jelly and serve immediately.