1 cup of juice- from a drained tin of lychees, keep the fruit aside you'll need it for later
1 teaspoon unflavoured gelatin
1 tablespoon cold water
Sprinkle gelatin over cold water and stand until softened, a couple of minutes.
Heat the juice in a small pan until just starting to simmer.
Stir the gelatin mix into the hot juice until dissolved.
Allow to cool a little.
Follow the same directions using the nectar.
Choose a pretty bowl, glass, dish or something that will show your gelee off to it's best advantage
Place a layer of gelee in the base and let it set well enough to hold a lychee without sinking.
Told you you'd need them. Let's have a think about these lychees for a minute. If you look carefully, you will notice there is a convenient hole in the middle.This is where the raspberry comes into it. Carefully stuff a frozen raspberry into the middle of the lychee. Fresh ones are too squishy, frozen ones are much easier to use.This is now a neat and tidy litte surprise!
Place a layer of filled lychees on top of the jelly and gently fill with the other liquid gellee flavour.
Place in the fridge until nice and set.
Originally I made a raspberry mousse and placed a layer of this on top of the glass, but it was overpowering the subtley of the dessert. This is a simple but elegant way to finish a meal on a lovely light note when you don't want something too rich or sweet. It would also be nice after an asian style dinner. Perfect for those hot summer nights around Christmas!
So tell me Readers, what is your favourite light way to end a meal?