Monday, June 21, 2010
1 packet Jelly Powder (13g)
1 can Lychees - sliced & reserved juice
100ml Rose Syrup
1.3 liter (Water + Lychee juice)
1 Pandan Leaf - knotted
1 cup soaked Basil Seeds
1. Boil jelly powder & water until dissolved.
Add in sugar & stir until sugar is dissolved.
Add in Rose syrup, lychee juice & pandan leaf and let it boil.
Add in Basil Seeds & off the heat.
Discard pandan leaf.
2. Arrange lychee in a mould & gently pour the jelly.
Tips: To obtain nicely spread basil seeds, pour layer by layer. Wait till the surace is slightly set before pouring another layer. If you pour the whole lot, the basil seeds will float on the surface & when unmoulded it will be right at the bottom!
3. Allow to set at room temperature before chilling.