Ok I, hate writing out recipes simply because I don’t follow any, even for my desserts. Every thing included in this blog is 100% mine unless I credit it to another chef or restaurant.
Ill do my best to articulate method as best I can, but be sure when I make something, it’s a little different every time. I generally only use a chefs knife, a hand held electric mixer, hand held bar mix thing and the little food processor attachment it comes with.
I love this desert for many reasons. Its dead easy to make, does taste fantastic and lucky for me its my owners favorite. I first made it in the
Ok here we go.
Lychee Jelly
440g can of Lychees and syrup
Tab sugar
2 leaves of gelatin
- Soak the gelatin in cold water.
- Pulp the lychees with syrup and pass through a fine sieve
- Heat the pulped lychees and syrup with the sugar. Squeeze water from softened gelatin and stir into the heated liquid with the sugar until both are dissolve. Pass through the sieve again.
- Pour equal amounts into 6 champagne glasses and refrigerate until set. The mixture will be a soft set.
Coconut Mousse
420 ml can of coconut milk
2 tab of sugar
200ml cream whipped
Tsp Vanilla essence
2 leaves of gelatin
- Soak the gelatin in cold water.
- Heat the coconut milk with the sugar and essence to a simmer but do not boil. Squeeze water from softened gelatin and stir into the heated sweetened milk until disolved, Pass through a sieve.
- Set aside to cool and until beginning to set (may want to refrigerate a little to speed up the process).
- Fold the whipped cream into the cool coconut mixture Half to begin with then the rest.
- Pour equal amounts through a funnel onto the set lychee jelly.
- Refrigerate until set.
Lime Syrup
Juice 2 limes
2 Tab of sugar
- Juice the limes. Heat the juice with the sugar and reduce by half.
- Set aside to cool.
- Just before serving at a little of the syrup and garnish with a sprig of mint or Toffee
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