Lychee Jelly

Ingredients

• 500 g lychees (canned)
• 50 g sugar
• 3 tbsp Lemon juice
• 5 sheets white gelatin
• 2 sheets red gelatin

Instructions

1. 1.

   Drain the lychees, reserve the liquid, and marinate the fruit with sugar and lemon juice for 1 hour.

2. 2.

   Soak gelatin in cold water. Refill the reserved juice to 0.5 l with water and gently heat. Squeeze out excess water from gelatin and dissolve it into the lychee juice while stirring.

3. 3.

   Fold half of the fruit into the mixture and fill four small ring molds, letting them set in the refrigerator until firm. Before serving briefly dip in hot water, pour off excess liquid, and distribute remaining lychees in the center.