Yoghurt and Lychee Jelly

Preparation info
    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

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


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 ly