Today, I checked the stalls of the greengrocer down the street. I saw some lychees and got tempted. Then a magazine laying around Maxi-Cuisine had a recipe for gelée de rose et lychées, so I got busy for a few minutes in the kitchen. This is a verylight and delicate–tasting and a very feminine dessert; I am sure it won’t garner any masculine interest. Tant pis! (OH well!) The recipe in the magazine uses gelatin but I prefer cornflour (or cornstarch).
- 4 ounces (1/2 cup) rose water syrup (can substitute a sugar syrup with one tablespoon of rose water flavor and a few droplets of pink food coloring if desired)
- 1 1/2 cup water
- 2 tablespoons cornstarch diluted in 1/4 cup water
- 20 lychees (can substitute 1 or 2 cans)
- 1 teaspoon of rose water flavor
- Pour the rose water syrup in a pan and add the water and stir a bit.
- Peel the lychees and cut the fruit in two or three pieces and drop the pieces in the rose water mixture.
- Heat the lychees and rose water until steam appears.
- Add the cornstarch mixture and stir for a few minutes till it thickens. Add a teaspoon of rose water (optional)
- Pour the pudding into individual goblets. Garnish with more lychees and some pistachios.
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