Monday, 23 June 2014

Lychee Lime Jelly

Yield: 4 pudding bottles (200ml volume)

480g water
Pandan leaf
Some lime peel 
Do not peel too deep into the skin, just remove the green part will do. The whitish portion will make your jelly bitter.

50g raw sugar
1 tsp agar agar powder, ~4g
20g water

8 fresh lychees, hulled, pitted & halves
2 slices lime, cut into halves

1. Chill 4 clean empty pudding bottles in the fridge. Keep the lychees in the fridge till needed.

2. Heat up 480g water with pandan leaf, and lime peel.

3. Mix raw sugar and agar agar powder into a mixture. Add in 20g water to stir into a paste.

4. When tiny air bubbles start to appear at the base of the pot, add in the agar agar paste. Stir to ensure good mixing.

To test whether the agar agar has completely dissolved in the water, scoop a small spoonful of the mixture and let it cool down. If the mixture coagulate, the mixture is ready.

5. Spoon about 40g of the agar agar water into each chilled bottle. And returns the bottles to the fridge to chill for 15 minutes, or till the mixture harden.

6. Put two halves of the lychee into each bottle. Pour in agar agar water to reach almost the height of the fruit. Chill for another 15 minutes. 
Repeat this step till finish the remaining fruit and agar agar water.

7. After the final layer, add in a piece of the lime.

8. Chill the jellies till firm. Enjoy :)

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