Champagne & Lychee Jelly
Attractive and glamorous, light and delicious, it’s a perfect match, Champagne & Lychee Jelly!
I remember my first memory of Lychees from when I was little; it was in a Chinese restaurant having the famous flamed banana split for dessert with lots of lychees and scoops of ice cream, ever since I fell in love with the exotic fruit. It was so good I can still remember it very clearly.
I find lychees very elegant looking, bursting with a semi sweet and unique flavour, I thought it would be a perfect match to champagne, which is also elegant and smooth.
This Dessert is very easy to make and yet quite impressive to look at. I serve it with Lychee sorbet, lychee ganache and a macaroon.
To avoid the hard work and to avoid high costs you can use any sparkling wine to go in my recipe and lychees from a can. Serve it with vanilla ice cream and there you have it, a great light dessert that everyone will enjoy.
Champagne & Lychee Jelly (makes 4 mini terrine moulds, 8 portions)
230ml champagne
170ml water
50g sugar
4 leaves of gelatin
24 Lychees or one can
Method:
Place the gelatin in ice cold water and allow to bloom for 5 minutes.
Warm the water and sugar until sugar has completely dissolve. Squeeze the gelatin leaves from any excess water and add to the syrup off the heat. Whisk and add the champagne. Straighten through a fine sieve and set aside.
Lightly grease the terrine moulds. Arrange the lychees in the moulds top side down. Pour the champagne mixer gently on top of the lychees. Leave to set in the fridge for as least 2-3 hours (until set completely).
Release the jelly out of the terrine with a gentle heat using a blowtorch.
Enjoy!
Image By Ori