How to make Lychee Gelatin Mold
1
Prepare the fruit
Drain the lychees, reserving 1½ cups of syrup. Pat the fruit lightly dry.
2
Bloom the gelatin
Sprinkle gelatin over ½ cup of the cold water and leave for 5 minutes.
3
Dissolve
Warm the lychee syrup, remaining water, and sugar until steaming. Remove from heat, stir in the bloomed gelatin until clear, then add lemon juice and optional color.
4
Layer the mold
Pour a thin layer into a lightly oiled ring mold and chill until tacky. Arrange the lychees, then carefully add the remaining gelatin.
5
Set and unmold
Refrigerate for at least 4 hours. Dip the mold briefly in warm water and invert onto a plate.
Maria’s tip: Do not boil the gelatin; high heat can weaken its setting power.
Food safety: Keep refrigerated and return leftovers to the refrigerator promptly.