Author Notes
So refreshing and so easy, this jelly is bright pink thanks to the real raspberry juice in it! The top is speckled with delicate lychees to give it a tropical flair!
Inspired from Pierre Herme. —Anne
Ingredients
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3 cups
fresh raspberries
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18
lychees, chopped
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1/4 cup
sugar
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1 tablespoon
unflavored gelatin
Directions
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Mash the raspberries and strain so only the juice remains.
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Pour the raspberry juice into a saucepan. Add in the sugar, unflavored gelatin, and half of the chopped lychees. Turn the heat to medium and cook for 10 minutes.
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Pour into a 6in by 4in pan and sprinkle over the leftover chopped lychees. Let set overnight.
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Submerge the pan (without getting the jelly wet) into warm water. Flip the jelly out and cut as desired. Serve cold.
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