Francisco Migoya

Litchi Gelée

Preparation info
  • Yield:

    840 g

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Litchi purée 800 g 1 lb 12.16 oz 95.24

Method

  1. Warm the litchi purée to 40°C/105°F over a hot water bath. Add the gelatin and stir until it has dissolved completely.
  2. Pour into a hot pan and let set completely in the refrigerator.
  3. Unmold the set gelée onto a cutting board (turn the hotel pan over onto a cutting board and apply heat to the pan with a blow dryer; it will release onto the cutting boar