Lychee, Hibiscus & Rose Jelly

Aromas of Lychee, Hibiscus, and Rose, nestled in the curves of a vintage mould. A delicate blend of flavours and time, capturing beauty in its soft shimmer. This is such a retro crowd-pleaser; jelly just makes people happy.

Serve with Ginger biscuits and whipped mascarpone cream for the ultimate delight.

Perfect as a retro dessert for friends and family

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Yield: 4-6

Author: Suze Morrison

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Lychee, Hibiscus & Rose Jelly

Prep time: 10 MinInactive time: 4 HourTotal time: 4 H & 10 M

Aromas of Lychee, Hibiscus, and Rose, nestled in the curves of a vintage mould. A delicate blend of flavours and time, capturing beauty in its soft shimmer. This is such a retro crowd-pleaser; jelly just makes people happy.Serve with Ginger biscuits and whipped mascarpone cream for the ultimate delight.

Ingredients

• 8 Leaves Gelatine/ 6tsp Powdered gelatine
• 400g Caster Sugar
• 3 Limes, juice
• 200ml Lychee Juice
• 5 Drops Rose Water
• 600ml Hibiscus Tea Cold
• Fresh Fruits, Ginger biscuits, Whipped Mascarpone Cream to serve

Instructions

1. Rinse a vintage jelly mould in cold water and set aside. Soak the gelatine leaves in iced water or, if using powdered gelatine, bloom in iced water for 10 minutes.
2. Add the sugar and lychee juice to a small pan and heat over a medium heat to dissolve the sugar, remove from the heat and add the squeezed-out gelatine leaves or the bloomed gelatine and whisk until dissolved.
3. Add the lime juice, rose water and Hibiscus Tea and whisk again, pour into your mould and set in the fridge overnight.
4. The next day, invert your mould and turn out the jelly, serve with ginger biscuits, fresh fruits and whipped mascarpone cream.

https://gourmetglow.co.uk/recipes/lychee-hibiscus-rose-jelly

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