Pink champagne jellies with lycees in fragrant syrup

Pink champagne jellies with lycees in fragrant syrup

Pink champagne jellies with lycees in fragrant syrup
Try this very yum Gelatin, dont forget to serve for christmas day

Ingredients of Pink champagne jellies with lycees in fragrant syrup (serves 8)
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

Description of Pink champagne jellies with lycees in fragrant syrup
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.

Notes & tips for Pink champagne jellies with lycees in fragrant syrup
Jellies can be made 3 days ahead. Lychees in fragrant syrup can be made 2 days ahead.

Source - taste.com.au