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.
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
© 1997 Josceline Dimbleby. All rights reserved.