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Pink champagne jellies with lychees in fragrant syrup
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Prep Time:
380 minutes
Cook Time:
5 minutes
Total Time:
385 minutes
Indulge in elegant champagne jellies with fresh lychees for a perfect sweet ending.
Ingredients:
  • 750ml bottle pink champagne or sparkling wine
  • 430.00g caster sugar
  • 24.00 gm gelatine powder
  • 60ml water
  • 250ml water
  • 1/2 vanilla bean, split lengthways
  • 1 lime
  • 20.00 ml julienne fresh ginger
  • 1kg fresh lychees (about 24), peeled
Instructions:
  • In a large saucepan over medium heat, combine champagne and sugar. Stir and cook for about 2 minutes until the sugar completely dissolves.
  • 1. In a cup, sprinkle gelatine over hot water and whisk briskly with a fork until fully dissolved. 2. Stir the gelatine mixture into the champagne. 3. Divide the mixture evenly among eight 150ml plastic jelly cups. 4. Place the cups on a tray in the fridge and leave overnight, or until set.
  • Zest a lime and squeeze out the juice. In a saucepan over medium heat, combine lime zest and juice, sugar, water, vanilla bean, and ginger. Stir for 1-2 minutes until sugar dissolves. Pour the fragrant syrup over lychees in a bowl. Chill in the fridge with plastic wrap.
  • To serve: Quickly dip the bottom of jelly cups in hot water, then use a hot, small thin knife to create an air pocket before unmolding onto plates. Enjoy with lychees and syrup.

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