Dessert Recipes - Lychee Bavarois Recipe

Ingredients

• 1 packet of lemon-flavored jelly (jello)

• 15 ml/1 tbsp lemon juice

• Boiling water

• 425 g/15 oz/1 large can of lychees, drained, reserving the syrup

• 150 ml/2/3 cup milk

• 30 ml/2 tbsp custard powder

• 30 ml/2 tbsp caster (superfine) sugar

• 150 ml/2/3 cup double (heavy) cream

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Method:

1. Break up the jelly and place in a measuring jug. Add the lemon juice and make up to 150 ml/2/3 cup with boiling water. Stir until dissolved.

2. Add the lychee syrup and make up to 450 ml/2 cups with water, if necessary. Quarter the lychees.

3. Put them in the base of a 900 ml/3 3/4 cup jelly (jello) mould and pour over about half the jelly to cover. Chill until set.

4. Meanwhile, blend a little of the milk  with the custard powder and sugar in a saucepan. Add the remaining milk. Bring to the boil and cook for 2 minutes, stirring, to form a thick custard.

5. Stir in the remaining jelly. Leave until cool and on the point of setting. Whip the cream until softly peaking and fold in.

6. Spoon over the lychees and chill until set. When ready to serve, dip the mould briefly in hot water and turn out on to a serving plate. Serve very cold.