Lychee Ice Jelly with Wolfberries

Phoo!.. the weather was pretty hot esp for the past few days...and I needed some chilling dessert to cool me down. Tried out a jelly recipe from the 'EAT' magazine that I bought quite a while ago. The jelly portion is a mixture of konniyaku powder and ice jelly powder...oh yes, with added lemon juice. Very nice and refreshing!

I made 2 recipes and yield about 8 medium cups.. My Kids and dh finished them all.. luckily I managed to 'hide' one cup for myself..if not also gone case! haha..
poor in-laws didn't get to eat at all.. anyway, they will have a taste of it as I will be making again soon.





Source: <色香味> magazine

Ingredients:
1/2 tsp (2g) crystal jelly konnyaku powder
1/2 tsp (2g) ice jelly powder (Ai Yu Jelly Powder)
60g sugar
450ml water
10 wolfberries, soaked till softened
1 can fresh lychee
150ml canned lychee syrup
1 1/2 tsp lemon juice

Method:
1. Combine crystal jelly Konnyaku powder and 35g sugar well and set aside.
2. Combine ice jelly powder and 25g sugar well and set aside.
3. Strain lychees to collect syrup and set aside.
4. Bring water to boil, add in crystal jelly mixture and boil for 3 minutes. Followed by add in ice jelly mixture, stir till boiling before turn off the heat.
5. Add in lychee syrup and lemon juice and mix well.
6. Place wolfberries and lychees into individual glasses, pour cooked mixture and let it cool and solidify before transfering to the refrigerator.