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Asian Pear and Lychee Jelly

ingredients

serves: 4
1 Asian pear, cored and cut into 2 cm pieces
150 g pack of lychee's, peeled, destoned (seeded) and torn into pieces
600 ml apple and pear juice
4 sheets gelatine or 2 x 11 g sachets gelatine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
4 tbsp creme fraiche
1 ginger snap biscuit, crushed

method

1. Place the pear and lychee pieces in the base of 4 metal basins or glasses.

2. Place 200 ml apple and pear juice in a medium saucepan along with the sugar and dissolve over a moderate heat, then add the gelatine sheet and heat for a further 1-2 minutes until dissolved. Carry out the same procedure if using powdered gelatine, simply sprinkle over the liquid and heat to dissolve. Allow to cool, then add the remaining juice.

3. Pour onto the fruit and place in the fridge and allow to set for 4 hours or overnight.

4. To serve, place the metal pudding basins in hot water for a few seconds to loosen, then turn out onto individual plates. Serve with creme fraiche and some crushed biscuits if desired.

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