Ingredients with Measurements:
- 1 can of lychees (20 oz)
- 1 cup of lychee juice
- 1 cup of water
- 1/2 cup of sugar
- 1/4 cup of rose water
- 3 tablespoons of unflavored gelatin
Special equipment needed:
- Jelly molds or a large glass dish
- Whisk
- Saucepan
Step-by-step instructions:
1. Drain the lychees and reserve the juice.
2. In a saucepan, combine the lychee juice, water, sugar, and rose water. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Sprinkle the gelatin over the liquid mixture and whisk until completely dissolved.
4. Remove the saucepan from heat and let it cool for 5 minutes.
5. Add the lychees to the mixture and stir gently.
6. Pour the mixture into jelly molds or a large glass dish and refrigerate for at least 4 hours or until the jelly has set.
7. To remove the jelly from the molds, dip the bottom of the molds in warm water for a few seconds and then invert onto a plate.
8. Serve chilled.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Refrigeration time: 4 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 150
Fat: 0g
Carbohydrates: 38g
Protein: 2g
Sodium: 10mg
Sugar: 36g
Substitutions for ingredients:
- You can use fresh lychees instead of canned lychees.
- You can substitute the rose water with other floral flavors such as lavender or orange blossom.
Variations:
- Add diced fruits such as strawberries or kiwi to the jelly mixture.
- Use different shaped molds for a fun presentation.
- Add a layer of coconut milk or cream to the jelly for a creamy texture.
Tips and tricks:
- Make sure the gelatin is completely dissolved before adding it to the mixture to prevent lumps.
- To make the jelly more fragrant, add a few drops of rose essential oil.
- If using a large glass dish, cut the jelly into cubes for easier serving.
Storage instructions:
Store the jelly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This jelly is meant to be served chilled and does not need to be reheated.
Presentation ideas:
- Serve the jelly in a clear glass bowl or on a white plate to showcase its beautiful color.
- Top the jelly with fresh lychees or edible flowers for a pop of color.
Garnishes:
- Fresh lychees
- Edible flowers
- Mint leaves
Pairings:
- Serve with a cup of hot tea for a refreshing and light dessert.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice pudding
Troubleshooting advice:
- If the jelly does not set, try adding more gelatin to the mixture and refrigerate for an additional hour.
Food safety advice:
- Make sure to refrigerate the jelly at 40°F or below to prevent bacterial growth.
Food history:
- Lychees are native to China and have been cultivated for over 2,000 years.
- Rose water has been used in Middle Eastern and Indian cuisine for centuries.
Flavor profiles:
- The lychee adds a sweet and floral flavor to the jelly while the rose water adds a fragrant and slightly bitter taste.
Serving suggestions:
- Serve the jelly as a light and refreshing dessert after a heavy meal.
- This jelly is perfect for a summer picnic or outdoor gathering.
Related Categories
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Region: Chinese
Taste: Sweet, Floral, Fruity, Refreshing