Jasmine Tea & Lychee Jelly

Name: Jasmine Tea & Lychee Jelly
Yield: 4 servings
Cuisine: British
Ingredients: 2 teaspoons Gelatine Powder; 2-3 tablespoons Water; 350 ml Hot Water; 2 bags Jasmine Tea *OR Black Tea; 4 tablespoons Sugar *1 tablespoon is 15ml; 1 can (560 g) Lychees in Syrup *save the Syrup; Mint *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

It is my daughter who introduced me the delicious drink ‘Lychee Tea’. Today I made it into a jelly dessert. ‘Lychee Tea’ is a sweet drink, but I added extra Sugar for this dessert. This jelly looks slightly milky. The milkiness in tea-based jelly tends to happen due to the reaction between Tea’s tannins and Gelatine’s protein. It seems there are methods to make clear tea jelly, but I don’t mind the colour in this dessert. Regular Black Tea can be used instead of Jasmine Tea.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

2 teaspoonsGelatine Powder
2-3 tablespoonsWater
350 mlHot Water
2 bagsJasmine Tea *OR Black Tea
4 tablespoonsSugar *1 tablespoon is 15ml
1 can (560 g)Lychees in Syrup *save the Syrup
Mint *optional

Saved

Steps

1

Sprinkle Gelatine Powder over 2 tablespoons Water in a small bowl, and set aside for 5-10 minutes. Drain the canned Lychees and save the Syrup. You would need 1/4 cup Syrup.
2

Place Boiling Kettle Water in a heat-proof measuring jug up to 350ml marking, add Tea Bags and make tea, which strength depends on your preference. Remove the bags, add the Gelatine to hot tea, and mix well until dissolved.
3

*Note: If the tea is not hot enough, Gelatine won’t dissolve properly. Heat in the microwave slightly, OR use a small saucepan to heat. DO NOT boil.
4

Add Sugar and 1/4 cup of the saved Syrup, and stir. Allow it to cool.
5

Place drained Lychees in the serving glasses, pour the jelly mixture. Add Mint if you wish to do so, and leave in the fridge until set.