Champagne lychee jelly recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
10 people
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Calories
474 kcal
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Course
Dessert
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Cuisine
Asian, Chinese, Japanese, Singaporean
Champagne lychee jelly recipe
Description
The Champagne lychee jelly recipe blends lychees, their syrup, sugar, and agar agar powder with champagne and water to set a jelly that captures the subtle fruity sweetness and the sparkle of champagne. Agar agar powder is mixed with sugar first to avoid clumping before being dissolved in the liquid mixture. Lychees are placed individually or cut up in molds, optionally paired with other fruits such as nata de coco or rambutan for texture contrast and visual appeal.
The jelly firms into a translucent, tender but stable dessert that showcases whole or cut lychee pieces. The champagne adds a distinct aroma and light tang, and using at least 20% champagne ensures the flavor is noticeable. This dessert offers a fresh, elegant way to serve fruit with a slight alcoholic touch, suitable for adults.
When preparing, be mindful if using konnyaku powder as a substitute due to texture and dissolving differences. Monitor sugar levels to avoid water exuding from the jelly after setting. Since this dessert contains alcohol, it is not suitable for children. Serving chilled enhances its refreshing character.
Ingredients
Making jelly with 1 litre of liquid (water/ champagne/ lychee syrup)
- 1 Can lychees My 565g can of lychees yielded 230g of lychees once drained. If you can get them, use fresh lychees instead- the weight should be of the peeled fruits.
- 1 Packet agar agar powder amount as per back of the packet; can be substituted with konjac powder or gelatine. If the amount of water required for your jelly packet is not 1 litre, please adjust the rest of the ingredients accordingly. For eg, if your packet only requires 500ml, please halve the amount of lychees etc used
- 0.22 lb white sugar Only add if your konnyaku jelly packet does not include sugar- you may need to add more/less depending on how much lychee syrup you use (and also depending on how sweet your champagne is). Rock sugar is a good substitute but brown sugar is not. If vegan, make sure the sugar is bone char free, granulated
- 1 litre liquid You can use water, lychee syrup, champagne, sparkling or a mix of these liquids to make up 1 litre. Don't use less than 20% champagne (calculated as a percentage of the total liquid ie 200 ml of champagne is the minimum for 1 litre of water), if not you won't be able to taste it! Vegans note that not all brands of champagne are free of animal-products
- nata de coco Optional, etc
- aloe vera
- rambutan
Instructions
- Open the can of lychees and separate the lychees from the liquid. Do not throw away the liquid in the can, unless you do not want to use the lychee brine.
- Place the lychees in the molds- I would suggest not more than 1 lychee in each mold. You may want to cut up the lychee if your mold is very small. (Alternatively you can use the lychee as the vessel for the jelly and set the jelly in the lychee (as shown in the photo)- tips on how to do this is in the text above this recipe.)
- If using nata de coco or any other fruits (suggestions in the text above), place an appropriate amount in each mold.
- Mix the sugar and agar powder together well - this is to reduce clumping when the agar powder is poured into the liquid.
- Add the liquids (but not the champagne) to the pot- i.e. water and/ or lychee syrup. The amount of water and/or lychee syrup added would depend on the champagne concentration you want. For example, if you want the jellies to be 50% champagne, add 500 ml of water and/or lychee syrup to the pot.
- Heat the liquid in the pot and when almost boiling (you will see small bubbles forming at the bottom of the pot), very slowly add the agar agar- sugar mixture. Keep stirring continuously whilst adding slowly, if not the powder will form unattractive white clumps in your jelly.
- Bring the mixture to a boil then reduce to a simmer, stirring continuously for 3 minutes (or till the bubbles disappear).
- Switch off the fire then add the champagne to the jelly mix and stir well.
- Pour into molds and allow to cool in the fridge for at least 3 hours.
- Remove the jellies from the mold just before serving, if not you will sometimes see the liquid leach out of the jellies.
Notes
- If substituting konnyaku powder, ensure proper dissolving to prevent jelly from oozing water after setting.
- Adjust sugar quantity based on sweetness of lychee syrup and champagne used.
- Maintain at least 20% champagne in the liquid mixture to ensure its flavor is perceptible.
- Exercise caution when serving jelly containing alcohol to children and elderly due to choking hazards related to jelly texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 128g | 43% |
| Protein | 0.4g | 1% |
| Fat | 0.03g | 0% |
| Sodium | 6mg | 0% |
| Potassium | 76mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 128g | 256% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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