Pink champagne jellies with lycees in fragrant syrup Christmas dessert

Ingredients recipe

Jellies
750ml bottle pink champagne or sparkling wine
1 cup (215g) caster sugar
2 tbs 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 tbs julienne fresh ginger
1kg fresh lychees (about 24), peeled

Method of recipe


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.

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.

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.

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.