Lychee & Honey Jelly with Raspberry

Name: Lychee & Honey Jelly with Raspberry
Prep time: 10 min
Total time: 10 min
Yield: Makes: 250 g (9 oz)
Cuisine: Australia
Ingredients: 50 g (1¾ oz) honey; 4 g (⅛ oz) gold leaf gelatine, soaked and drained (see Studio Note 5); 200 g (7 oz) syrup drained from good-quality tinned lychees; freeze-dried raspberry powder, as needed (see Glossary)

Preparation info

Makes:
250 g

Difficulty
Easy
Ready in
10 min

Appears in

Sweet Studio

By Darren Purchese

Published 2012

About

Sweet Creation

Raspberry, Lychee, White Chocolate & Honey

This recipe is quick and easy and the solution can be set in almost any mould. We use silicone hemisphere moulds 4.5 cm (1¾ inches) in diameter.

Ingredients

freeze-dried raspberry powder, as needed (see Glossary)
200 g (7 oz) syrup drained from good-quality tinned lychees</

Oceania
Australia
Dessert

Method

Lightly spray the silicone mould mat with canola spray oil and place on a baking tray.
Dust the hemisphere moulds with freeze-dried raspberry powder as required.
Place the lychee syrup in a saucepan over medium heat. Heat the syrup to a minimum of 70°C (158°F) then turn off the heat. Add the soaked gelatine and stir well to dissol