Lychee, ginger and lemongrass jellies

AT A GLANCE

  • Serves 6 people

  • 2 stalks of lemongrass, bruised and coarsely chopped
  • 10 cm piece of ginger, peeled and coarsely chopped
  • 16 lychees, peeled, stones removed, coarsely chopped
  • 150 gm raw caster sugar
  • leaves of gelatine (titanium strength), soaked in cold water
  • 60 ml (¼ cup) green ginger wine
  • 150 gm pineapple, finely diced
  • To serve: small mint leaves
01   Combine lemongrass, ginger, half the lychees and 1 litre water in a saucepan over medium-high heat, bring to the boil, then reduce heat and simmer until reduced to 2½ cups (about 45 minutes), then strain into a clean pan, discarding solids.
02   Add sugar to infused liquid, stir over medium heat until sugar dissolves, then bring to the boil and cook for 2 minutes. Remove from heat, squeeze excess water from gelatine, add to pan and stir until gelatine dissolves. Add ginger wine and stir to combine, then pour into six 1/3 cup-capacity fluted moulds and refrigerate until set (about 4 hours).
03   To serve, dip jelly moulds briefly in hot water and turn onto plates. Combine pineapple, remaining lychees and mint leaves in a bowl and serve alongside jellies.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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