Evan and I have many common interests. One huge interest is on Donna Hay's photography and magazines. When Evan ordered some previous issues of Donna Hay's magazines to be delivered to our Perth add (much cheaper!), I asked if I could have a look through and generously, she said yes!
One recipe caught my attention straight away. It looks simple, refreshing and perfect for dessert. We were having friends over for lunch and this just seem to be a good one to finish a meal off with. Not too heavy but certainly appealing.
Evan and I agreed that the names of some Donna Hay dishes can be misleading- This one has Coconut in it but really.. it's just coconut milk!
The only thing I did differently was to cut up some lychee bits and added it to the jelly. What I really do like about this is that the layers separate by itself- making it looks visually appealing. Don't be surprise if you pour the mixture together and it looks mixed up-when it is in the fridge, those wondrous things called gravity and chemistry helps it to separate.
3 tsp of powdered gelatine
4-5 lychee chopped
1/2 cup of caster sugar
1 cup of coconut milk
Place 1/4 cup of lychee juice in a bowl. Sprinkle over gelatine. Rest for 5 mins.
Place sugar, coconut milk and remaining lychee juice into saucepan and simmer till sugar is dissolved. Bring to boil for around 1 min. Remove from heat. Add the softened gelatine/lychee mixture and stir. Pour jelly into 9 inch dish and fridge it till it sets. Turn out and cut to serve.
Serve it with remaining lychees.