Yoghurt and Lychee Jelly

Being opaque, this doesn’t really look like a jelly at all. But its consistency makes it intriguing and the delicate, fresh taste is most welcome after a rich meal.


  • 1 tin lychees (approximately 425 g/15 oz - sizes vary)
  • juice of 3 oranges
  • juice of 1 lemon
  • 50 g/2 oz caster sugar
  • 4 rounded teaspoons gelatine
  • 300 ml/½ pint soured cream or creamed smatana
  • 250 g/9 oz Greek-style yoghurt or whole-milk yoghurt


Drain the juices from the lychees into a saucepan. Add the orange and lemon juice and the caster sugar and heat the juices until the sugar has dissolved, then sprinkle in the gelatine and stir over a very gentle heat until completely dissolved. Pour into a mixing bowl and leave until just beginning to set. Stir around, then stir in the soured cream or smatana and the yoghurt. Lastly, add the lychees. Pour into a 1.2 litre/2 pint metal bombe or jelly mould and chill for several hours, until very firmly set. Then dip the mould momentarily in a sink of hot water and turn it out, with a good shake, on to a dark-coloured serving plate.