Ingredients
Scale
- 1 cup chopped lychee (fresh or canned)
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon rose essence
- 1 tablespoon gelatin powder
- 1 cup whipping cream
- 1/4 cup icing sugar
- 1 teaspoon vanilla essence
- Fresh mint leaves for decoration
Instructions
- Heat the water and sugar in a saucepan over medium heat, stirring until the sugar is completely dissolved.
- Remove the pan from the heat and sprinkle the gelatin powder over the mixture, allowing it to sit for about 5 minutes to soften.
- Stir until the gelatin is fully incorporated.
- Add the rose essence and the chopped lychee, mixing until well combined.
- Carefully pour this mixture into small cups and place them in the refrigerator for a minimum of 2 hours, or until they are firm.
- In a separate bowl, whip the cream with the icing sugar and vanilla essence until soft peaks form.
- When the jelly has set, dollop the whipped cream generously on top of each cup.
- Finish with a sprig of fresh mint for a touch of elegance before serving.
Notes
- Ensure the gelatin is fully dissolved for a smooth texture.
- Chill the cups for longer if you prefer a firmer jelly.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg