Green Tea Jelly with Lychee and Coconut Syrup

Ingredients

• 2 x green tea and lemon tea bags
• 4 tsp gelatine powder
• 500g can of lychees in syrup
• 100 ml coconut cream
• 50ml Bacardi rum
• Lime for garnish

Method

1. Steep the two tea bags in 1 litre of boiling water for 2 minutes. Remove the bags and mix in the gelatine powder. Allow to cool.
2. Line a loaf pan or 4 mini loaf pans with plastic wrap. When the tea is cool enough pour the liquid into the pan or pans and refrigerate until set.
3. Drain the lychees reserving the syrup. Weigh your coconut cream, Bacardi and 50 ml of the lychee syrup, Add half the can of lychees (reserving the rest for garnish) and blend until smooth. I used my Thermomix but you can use a blender or stick mixer. Refrigerate until ready to use.
4. Once the jelly is set remove from the mould and slice into 4 equal portions or remove the 4 individual loaves and place on the plates. Spoon over the Bacardi / coconut mixture distributing evenly between the 4 plates and top with a few of the reserved lychees. Garnish with lime wedges or slices and serve.

Product used in recipe

• Valcom - Valcom Coconut Cream 400Ml