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How to make Pink champagne jellies with lychees in fragrant syrup

Yield = 8
Prep time: 6:20
Cook time: 0:05
Total time: 6:25

Ingredients

Jellies

  • 750ml bottle pink champagne or sparkling wine
  • 1 cup (215g) caster sugar
  • 2 tablespoons gelatine powder
  • 1/4 cup (60ml) hot water

Lychees in fragrant syrup

  • 1 cup (215g) caster sugar
  • 1 cup (250ml) water
  • 1/2 vanilla bean, split lengthways
  • 1 lime
  • 1 tablespoon julienne fresh ginger
  • 1kg fresh lychees (about 24), peeled

Method

  • Step 1 To make the jellies: combine champagne and sugar in a large saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves.
  • Step 2 Sprinkle gelatine over hot water in a cup and whisk briskly with a fork until gelatine dissolves. Stir gelatine mixture into champagne mixture. Pour evenly among eight 150ml plastic jelly cups. Place on a tray in the fridge and set aside overnight or until set.
  • Step 3 For lychees in fragrant syrup, use a zester to remove rind from lime. Juice the lime. Combine lime rind and juice, sugar, water, vanilla bean and ginger in a medium saucepan over medium heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Place lychees in a heatproof bowl, then pour over the hot syrup. Cover with plastic wrap and place in the fridge to chill.
  • Step 4 To serve: dip base of jelly cups briefly into very hot water. Use the point of a hot, small thin bladed knife to form an air pocket at the edge, then turn out onto serving plates. Serve with lychees and syrup.