Lychee Jelly is a dessert food that was first recorded by “Hanna Glasse” in her cookbook “The Art of Cookery” in the 18th Century. It’s also included as the featured recipe in the cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th Century. It’s a dessert made by sweetening and flavoring Gelatin with other ingredients or by using flavored Gelatin. Jellies can be sold in many forms from decorative shapes to simple cups.
You can make a lot of variations by flavoring Gelatin with your favorite ingredients including fruit chunks, chocolate chunks, and fruit extracts. In Lychee Jelly, the Gelatin is flavored with Lychee chunks and lychee syrup and sweetened with the Chinese rock sugar. You can give the Jelly any desired shape by using molds and it can be dressed in wiped cream to enhance looks and flavor.
- Water: 1 cup
- Gelatin Powder: 1 tablespoon
- Chinese rock sugar: 2 tablespoon
- Caned lychee (diced): 1 can
- Full cream milk: 1 cup
- Take 1/2 cup of water in a microwave-safe bowl and dissolve 1 tablespoon of gelatin powder. Set it aside to dissolve completely. Slightly warm the water in the microwave for about 5 seconds if gelatin is still undissolved.
- Take a saucepan and boil 1/2 cup water. Add Chinese rock sugar and allow it to dissolve completely. Remove from the heat and let it cool. Stir in diced lychees and reserved syrup.
- Add 1 cup milk in a bowl, add gelatin mixture, lychee mixture, and mix well.
- Pour the mixture in your desired shaped mold and refrigerate until set.
- To bring the jelly out of the mold, place the mold in hot water for 3 seconds and turn the jelly mold onto a platter, now gently tap the mold and jelly should release.
- Serve and enjoy.
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