Litchi Jelly



  • Litchi purée 140 g 4.94 oz 69.51%
  • Water 40 g 1.41 oz 19.86%
  • Sugar 20 g .71 oz 9.93%
  • Gellan gum, low acyl 1 g .05 oz .7%


  1. Make a rectangular frame (stainless-steel bars or plastic) that measures 9 cm/3.5 in long by 5 cm/2 in wide by 1.25 cm/.5 in deep over a flat surface (see Resources).
  2. Combine all of the ingredients in a small sauce pot using a whisk. Bring to a boil and then pour the liquid into the prepared frame. Let it set in the refrigerator.
  3. Once it is set, remove the frame using the back of a paring knife, and cut with a sharp thin slicing knife vertically into slices .75 cm/.25 in wide.
  4. Reserve in the refrigerator covered with plastic wrap. Discard after 36 hours.