- 3 gelatine leaves (or 1 tablespoon powdered gelatine)
- 1 can coconut cream (400ml)
- 1 jar preserved ginger (175g)
- 1 can lychees, drained
Submerge the gelatine leaves in cold water for about 10 minutes to soften. Remove and wring. Heat 1/2 can of coconut cream and whisk into the squeezed-out gelatine until dissolved.
Mix with the rest of the coconut milk, then strain. Sweeten with the ginger syrup and lychee syrup to taste. Place lychees and ginger in small Chinese tea cups. Pour over the coconut cream mixture.
Refrigerate for a few hours or overnight to set. Makes about 10 small desserts. Set the jellies in tiny oriental tea cups and arrange on a bed of ranunculus petals on a decorative serving plate.(but reserve the syrup for sweetening)