Litchi Pudding

Ingredients

• 1.2 packet green jelly powder, 80g packets
• 2.500 ml boiling water
• 3.565 gram tinned pitted litchis, drained, syrup reserved
• 4.250 ml reserved litchi syrup, from the tin
• 5.125 ml whipped cream or Orly Whip, lightly whipped

Method

1. 1.Dissolve the jellies in the boiling water.
2. 2.Drain the tin litchis, reserving 1 cup of the syrup.
3. 3.Measure off 1 cup litchi syrup, add to jelly.
4. 4.Pour just a little less than ¾ of the jelly into a mould that has been rinsed out with a tablespoon oil and ¾ cup cold water.
5. 5.Float the drained litchis in this jelly.
6. 6.Put in fridge and allow to almost set.
7. 7.Meanwhile, do the same with the reserved jelly (set aside the remainder).
8. 8.When the reserved jelly has reached setting point, whisk in the beaten cream.
9. 9.Pour over the jelly-litchi mixture in mould.
10. 10.Set until firm.
11. 11.Unmould to serve.

Notes

• Unmould onto a pretty platter and decorate with fresh leaves.
• This is a very cool looking dessert for hot summer days.
• If you wish, you can flavour the jelly with creme de menthe or similar.
• Orly Whip is a South African non-dairy whipping cream substitute.