Bundan jelly

Soak the gelatin sheets in ice water (not included in the recipe) for 15 to 20 minutes to soften

Peel the pomelo and cut into bite-sized pieces. Cut off the stems of the strawberries and cut them into 1/2 size pieces

Put water, white wine, lemon juice, and granulated sugar in a pot and heat over high heat until the granulated sugar dissolves. Once it boils, reduce the heat. It's best to keep the temperature at 70-80°C

Once the granulated sugar has completely dissolved, add the softened gelatin sheets and dissolve

Prepare a stainless steel bowl and transfer the jelly mixture from [4] into the bowl using a strainer. Fill a large bowl with ice water and place the bowl containing the jelly mixture over it to cool. Place a rubber spatula on the edge of the bowl and rotate the bowl to cool it

Place the pomelo and strawberries in a large casserole (you can use a gratin dish instead) and gently pour in the cooled jelly mixture from [5]. The temperature of the jelly mixture should be around 10°C. Cover with plastic wrap and place in the refrigerator overnight to chill and solidify

Make the cream for the topping. Put the cream, granulated sugar, and brandy in a bowl and whisk while placing it over ice water. When you lift the whisk, it should still have some peaks

Scoop the jelly into a serving dish with a spoon and pour the cream from [7] over it. Finish by topping with mint and pomelo fruit, if desired