Delicious and refreshing lychee jelly is a dessert that effectively cools you down on a sunny day, right? Today, TasteVN will guide you on how to make lychee jelly in 4 simple ways that you can easily do at home. Let’s get cooking right away!
1. Lychee Panna Cotta
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Lychee Panna Cotta Serves 4
Fresh lychee 1 kg Lychee 1 kg Fresh lychee 1 kg Leaf gelatin 21 gr Raspberry puree 50 gr Whipping cream 100 gr (whipping cream) Unsweetened fresh milk 65 gr Granulated sugar 50 gr Rock sugar 400 gr Pandan leaves 3 leaves Water 2.2 liters Ice water 3.3 liters
How to choose fresh and delicious raspberries
- When buying raspberries, you should choose those with a dark skin, as these are the ripe ones.
- Choose berries that have a fresh, plump, and juicy appearance. Holding the berry in your hand should feel full and firm.
- You should not buy berries that are green, as these are unripe. Also, avoid those that are too soft, bruised, or have black spots on the outside, as these may be old or about to spoil.
Required tools
How to make Lychee Panna Cotta jelly
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Cook the sugar water for soaking lychee
First, add 500ml of water, 400g of rock sugar, and 3 fresh pandan leaves (washed and tied) into the pot.
Next, boil the water on high heat until it boils, then lower the heat and continue to simmer for about 5 – 6 minutes until the sugar water bubbles gently and thickens slightly, then turn off the heat.
Remove the pandan leaves, pour the sugar water into a bowl, let it cool, and then refrigerate for about 3 – 4 hours until the sugar water is cold.
Note:- When cooking the sugar water, you can gently shake the pot to dissolve the sugar completely.
- Do not stir to avoid the soaking water from crystallizing.
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Preparation and soaking lychee
After purchasing lychee, leave the skin on and wash off any dirt. Next, boil 1.5 liters of water and place all 1 kg of washed lychee in the pot to blanch for about 2 minutes.
Then, prepare 1.5ml of ice-cold water. Take the lychee out of the pot and immediately place it in a bowl of cold water. Soak the lychee in the ice-cold water for about 5 minutes to cool it down.
Prepare an additional 850ml of ice-cold water in a large bowl. After peeling and removing the lychee seeds with a knife, immediately place the lychee flesh into the ice-cold water and soak for about 7 – 10 minutes, then take it out to drain in a colander.
Finally, place all the prepared lychee flesh into a jar, pour in the prepared syrup, seal it tightly, and store it in the refrigerator for about 2 days before use.
Note:- You should wash thoroughly and blanch the lychee soaking jar in boiling water for sterilization. This sterilization step will help prevent the lychee from fermenting while soaking.
- Soaked lychee can be stored in the refrigerator for about 1 month.
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Making lychee jelly
First, soak 8g of gelatin leaves in 330ml of cold water for about 5 – 10 minutes, until the gelatin expands and softens.
In the meantime, add 75ml of soaked lychee juice, 100ml of water, and 10g of sugar into a pot, boil over high heat until the mixture just reaches a boil, then turn off the heat.
After the gelatin leaves have fully expanded, squeeze out the excess water and add them to the pot, stirring until the gelatin completely dissolves, then turn off the heat. Next, skim off any foam and let it cool completely at room temperature.
Prepare a jelly mold, place 10g of lychee (about 7 – 8 pieces) in the mold, and gently pour the cooled lychee juice mixture over it.
Place the jelly in the refrigerator for 1.5 – 2 hours to let it set.
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Making raspberry jelly
You soak 7g of gelatin in 290ml of cold water for about 5 – 10 minutes to soften the gelatin.
Next, add 50g of raspberry puree, 50ml of water, and 20g of granulated sugar into a pot, then cook on high heat until the mixture just boils, then turn off the heat.
After that, add the drained gelatin sheets into the pot, stir well until the gelatin completely dissolves. Skim off any foam and let it cool completely at room temperature.
After the raspberry mixture cools down, take the lychee jelly that has set in the refrigerator out, gently pour the raspberry mixture over the layer of lychee jelly, and place it in the refrigerator for 1.5 – 2 hours for the jelly to set.
Note:- You can use 100% pure raspberry puree made directly from fresh fruit or pre-packaged purees that already contain sugar. Therefore, the amount of sugar can be adjusted according to your taste!
- When pouring into the mold, avoid pouring too forcefully as it may damage the lychee jelly layer underneath (the lychee jelly at this time has just set on the surface but is not fully solidified, making it very easy to break).
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Blend lychee
Next, you put 60g of lychee soaked with 20ml of lychee soaking water into the blender, blend the lychee with the soaking water until smooth, then strain through a sieve, discarding the residue to get 35ml of lychee smoothie.
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Cook cream
Soak 6g of gelatin in 250ml of cold water for about 5 – 10 minutes, until the gelatin swells and softens.
While waiting, you put 100g of fresh cream, 65g of fresh milk, 35ml of lychee smoothie, and 20g of white sugar into a pot.
Place the pot on the stove and cook over medium heat, stirring continuously until the cream is warm (you can see a lot of steam rising from the pot), then turn off the heat.
Drain the soaked gelatin leaves and add them to the pot, stirring until the gelatin completely dissolves. After that, skim off the foam and let it cool completely at room temperature.
Note:- You should not boil the mixture to avoid the cream separating!
- When cooking the cream, you need to stir continuously and evenly to prevent the cream from burning at the bottom of the pot.
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Completion
When the lychee cream mixture has cooled, take out the jelly that has set in the refrigerator, and slowly spoon the lychee cream mixture into the top layer, then return it to the refrigerator for 7 – 8 hours to let the jelly set completely.
Tip:- To remove the jelly from the mold, dip the bottom of the mold in hot water for about 2 – 3 seconds until you see the jelly slightly melt and detach from the mold. Then, invert the mold onto a plate.
- The jelly can be stored in the refrigerator for 3 – 4 days.
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Final Product
The first impressive point of this lychee jelly panna cotta is its beauty.
The jelly is divided into 3 layers, featuring the pink-purple color of raspberry jelly combined with the milky white of panna cotta.
On top is a clear lychee jelly adorned with beautiful fresh lychee fruits, isn’t it lovely!
Especially, this soft and fragrant lychee panna cotta jelly has an exceptional combination of rich sweet lychee and tart raspberry, delivering a fresh flavor perfect for the tropical summer.
2. Lychee Soda Jelly
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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Lychee Soda Jelly Serves 3 people
Agar powder 12 g Lychee juice 250 ml Water 400 ml Lychee 10 fruits Soda 350 ml
Where to buy lychee juice?
Lychee juice is sold at many supermarkets, grocery stores, or markets nationwide.
You can visit the nearest Bách Hóa XANH supermarket to buy it, or for convenience, you can order online on the website bachhoaxanh.com. Additionally, you can also buy fresh lychees to make juice at home!
How to make Lychee Soda Jelly
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Cook the jelly
Add jelly powder into a pot with 400ml of water, 250ml of lychee juice, and 1 can (350ml) of soda, stir well to dissolve.
Bring the mixture to a boil, then turn off the heat.
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Pour into the mold
Pour the mixture into the mold, wait about 20 minutes for it to cool. Then, you can place the jelly in the refrigerator for 2 hours before taking it out to eat.
When eating, you should cut the jelly into small square pieces, arrange them on a plate, and add some finely chopped lychee meat as decoration on top for a nice appearance.
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Finished product
So we have a cool dessert, fragrant with lychee and soda, very suitable for serving as a dessert after meals, parties, and even as a snack during leisure time.
3. Lychee tea jelly
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Preparation
25 minutes
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Difficulty
Easy
Ingredients for Lychee tea jelly Serves 4 people
Lychee 20 fruits Gelatin powder 10 grams Tea bags 10 gr White sugar 30 gr Salt 1/2 teaspoon Filtered water 500 ml
Raw ingredients
How to make Lychee Tea Jelly
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Preparation
Peel and remove the seeds from the lychees, soak them in diluted salt water for about 5 minutes, then rinse thoroughly.
Soak the gelatin in 500 ml of cold water to activate its gelling properties. To save time, you can soak it at the same time as the lychees.
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Cooking jelly
Add Lipton tea, sugar, and the soaked gelatin water into a pot and simmer over low heat, stirring until the water boils and darkens, then turn off the heat.
Pour all the mixture into a tray, add a few lychees, and wait about 20 minutes to cool. After that, put the jelly in the refrigerator for about 2 hours before serving.
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Final Product
The combination of lychee jelly with the characteristic tea flavor is truly a wonderful idea for hot sunny days. The jelly is soft and chewy, the lychee flesh is sweet and slightly resilient, with a faint hint of light tea flavor, it’s just fantastic.
4. Dragon Fruit Lychee Jelly
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Preparation Time
25 minutes
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Difficulty Level
Easy
Ingredients for Dragon Fruit Lychee Jelly Serves 5
Water 800 ml Lychee 15 fruits White sugar 120 gr Agar powder 10 gr Dragon fruit syrup 15 ml
Ingredient Image
How to Make Dragon Fruit Lychee Jelly
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Prepare Lychee
Peel and remove the seeds from the lychee, then soak it in diluted salt water for about 5 minutes.
After that, put the lychee in a blender and blend until smooth. Strain the mixture through a sieve to extract the lychee juice.
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Cooking jelly
Add 800ml of water along with sugar and jelly powder into a pot, turn on low heat and stir well to avoid clumping, after about 1 minute, remove from heat.
Divide the pot of water into 2 equal parts, pour one part with lychee juice, the other part with dragon fruit syrup and stir well.
Scoop 2 tablespoons of lychee jelly into the mold and let it cool in the breeze until the surface sets, then pour 2 tablespoons of dragon fruit jelly on top.
When the first layer of jelly has set, scoop another 2 tablespoons of lychee jelly followed by 2 tablespoons of dragon fruit jelly, continue alternating the jelly colors evenly to create multiple appealing layers.
Note: To prevent the jelly from setting too quickly, keep it on a warm stove.
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Final product
The combination of dragon fruit and lychee creates a pleasant sweet taste; additionally, this combination helps cleanse and cool your body during hot and uncomfortable summer days.
How to choose good lychee
- You should choose lychees with a pink outer skin and smooth spines as these are ripe and good lychees. Good and fresh lychees will have a light fragrant smell, and if you press gently on the outside, the fruit will feel slightly soft with a certain degree of elasticity.
- You should avoid selecting fruits with many sharp spines as these are unripe lychees, which are usually sour. Additionally, do not buy lychees that have a strange smell, similar to fermentation, as this may indicate that the lychees have been stored for too long or are rotten inside.
- When shopping, you can peel 1 – 2 fruits to check! The stem part should be white, not brown, and not infested, which indicates good lychee. Try separating the flesh; good lychees will have thick, soft, translucent white flesh that is juicy.
Notes when choosing ingredients for lychee panna cotta
- Gelatin will help the jelly and panna cotta set in a soft and chewy way, so it cannot be replaced with agar powder. Leaf gelatin will yield a tastier product than powdered gelatin.
- Using fresh pandan leaves will make the lychee soak more fragrant!
- Using rock sugar will create a sweeter and much more pleasant taste compared to regular granulated sugar. The amount of sugar in the jelly and panna cotta can vary according to your taste and the sweetness of the fresh fruit!
Tips for successful execution and how to store lychee jelly:
- When cooking jelly, you should keep the heat low and stir well to ensure the jelly is evenly firm and does not clump.
- After the jelly cools, you should put it in the refrigerator for 2 hours before taking it out to eat for better taste.
- If you can’t finish it, cover it tightly with plastic wrap or put it in a food container and store it in the refrigerator. That way, the jelly can be used for over a week!
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So after this article, you now know 4 ways to make lychee jelly that are simple, delicious, and refreshing. Let’s try cooking and make it right away. TasteVN wishes you success!
