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I’ve worked with some great recipes over the years,
and below is one of my current favourites.
This jelly is lovely and refreshing, and if you pour it into pretty tea cups to set it looks divine!
Makes about 4 jellies, depending on the size of your tea cups.
You will need...
1 can (425g) lychees in light syrup
2 level tbsps caster sugar
6 gelatine leaves
juice of one orange
1 passionfruit
approx 200mls orange and passionfruit juice (from a carton in the chilled section)
To make...
Break the gelatine leaves into pieces and soak in a large bowl of cold water for 10 mins or so, until very soft.
Meanwhile drain the lychees over a saucepan. Chop a few of the lychees and divide between the tea cups, along with the seeds from the passionfruit. Place the remaining lychees in a small bowl, cover, and refrigerate until ready to serve.
Add the sugar to the lychee syrup in the pan and heat gently, stirring, until the sugar has dissolved.
Squeeze the gelatine leaves to remove excess liquid and add to the pan. Stir well to dissolve. The heat must be very gentle. Do not allow to boil as this will prevent setting.
Pour the contents of the pan into a measuring jug, add the juice of the orange, then top up to 600mls with the orange and passionfruit juice.
Now just pour into your tea cups, and place in the fridge to set for at least 3 hours, or overnight.
Serve with the reserved lychees.