Recipe by : Ariel Jasa, Mandaluyong City, Philippines
Lychee Gelatin Salad is molded gelatin with canned lychee fruits and canned fruit cocktails, a refreshing dessert served as it is or with evaporated milk.
I use a lychee flavor gelatin pack which gives the extra lychee punch, but sometimes, if that is not available, I go with the unflavored gelatin and add the lychee syrup.
I substitute some of the water in the recipe with the liquid in the canned lychee, but I cut back, about 1/2 to 3/4 cup of the sugar because the syrup is already sweetened.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Drain the canned Fruit Cocktail and Lychee in a strainer and cut the lychee fruit to desired chunk sizes and set aside.
2 Dissolve the gelatin packet in water.
3 Stir in the sugar and bring to a quick boil to dissolve the gelatin and sugar, turn the heat off.
4 Arrange the fruit cocktail and lychees in a decorative mold, if available. Try to have the cherries at the bottom so they would be visible when mold is inverted.
5 Pour the gelatin into the prepared mold and cover with a plastic wrap. Refrigerate until firm.
6 Invert the mold on a serving platter and leave it there until the gelatin releases itself(about 15 minutes or so).
7 Serve cold as it is or with some evaporated milk poured on top.
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