Yoghurt and Lychee Jelly

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

Preparation info

Difficulty
Easy

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.

Ingredients

1 tin lychees (approximately 425 g/15 oz - sizes vary)
juice of

Dessert
Gluten-free

Method

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