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Lychee, ginger and lemongrass jellies


You'll need

2 stalks of lemongrass, bruised and coarsely chopped 10 cm piece of ginger, peeled and coarsely chopped 16 lychees, peeled, stones removed, coarsely chopped 150 gm raw caster sugar leaves of gelatine (titanium strength), soaked in cold water 60 ml (¼ cup) green ginger wine 150 gm pineapple, finely diced To serve: small mint leaves

Method

  • 01
  • Combine lemongrass, ginger, half the lychees and 1 litre water in a saucepan over medium-high heat, bring to the boil, then reduce heat and simmer until reduced to 2½ cups (about 45 minutes), then strain into a clean pan, discarding solids.
  • 02
  • Add sugar to infused liquid, stir over medium heat until sugar dissolves, then bring to the boil and cook for 2 minutes. Remove from heat, squeeze excess water from gelatine, add to pan and stir until gelatine dissolves. Add ginger wine and stir to combine, then pour into six 1/3 cup-capacity fluted moulds and refrigerate until set (about 4 hours).
  • 03
  • To serve, dip jelly moulds briefly in hot water and turn onto plates. Combine pineapple, remaining lychees and mint leaves in a bowl and serve alongside jellies.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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