Finish you Asian-inspired feast with this delicately flavoured jelly.
The ingredient of Green tea jelly with lime and ginger lychees
- 2 x 500ml btls Nestea Ice Tea Green Lemon Flavour, at room temperature
- 2 1/2 tablespoons gelatine powder
- 200ml hot water
- 1 x 565g can lychees in syrup
- 1 lime
- 2cm-piece fresh ginger, peeled, thinly sliced
- 2 tablespoons caster sugar
- Fresh mint leaves, to serve
The instruction how to make Green tea jelly with lime and ginger lychees
- Line the base and 2 long sides of a 1L (4-cup capacity) loaf pan with plastic wrap, allowing the sides to overhang. Pour the tea into a large bowl. Place the gelatine and water in a heatproof jug and whisk until the gelatine dissolves. Stir the gelatine mixture into the tea. Pour into the lined pan. Place in the fridge for 4 hours or overnight, or until firm.
- Drain the lychees, reserving the syrup. Place the lychees in a bowl. Use a zester to remove the rind from the lime. (Alternatively, use a vegetable peeler to peel the rind from the lime. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice half the lime.
- Place the reserved syrup, lime rind, lime juice, ginger and sugar in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-high. Cook for 8 minutes or until the syrup thickens. Set aside to cool. Pour over the lychees. Cover with plastic wrap and place in the fridge to chill.
- Turn the jelly onto a clean work surface and remove the plastic wrap. Cut into slices and divide among serving plates. Top with the lychee mixture and mint leaves to serve.
Nutritions of Green tea jelly with lime and ginger lycheescalories: 102.053 calories
calories: 22 grams carbohydrates
calories: 21 grams sugar
calories: 3 grams protein
calories: 23.88 milligrams sodium