The blog seems to be going through the warmer shades of the rainbow...first yellow yesterday and now this brilliant orange in this jelly inspired by a favourite drink, the Lychee Assam Boi - a refreshing sweet and sour beverage to beat the heat.
It's not a perfect jelly as I kinda envisioned it as a riband version since it was going to be a combination of two flavours. Unfortunately I didn't realise that the clear portion would have been overshadowed by the bright orange. If you look at it closely, you can make the clear jelly parts but they don't come out too well in the photos. However, it did make a very pretty jelly when I shot it.
I loved the taste of this though. Very refreshing as the assam and lychee tastes don't overwhelm each other. I reckon a few of these will definitely beat the heat away.
Lychee Assam Boi Jelly (Makes two moulds)
10 assam boi
450ml boiling water
450ml lychee juice, drained from canned lychees
4 tablespoons gelatine powder
Place assam boi in a bowl. Add boiling water. Leave for 1 hour. Strain the liquid. Place 2 tablespoons gelatine powder in a small bowl. Add a little water and leave to bloom. Heat the assam liquid and bloomed gelatine powder. Whisk to combine. Slowly bring to boil over low heat. Pour into a measuring jug. Place remaining gelatine powder in the same bowl. Add water to bloom. Heat lychee juice in a clean pot over low heat. Add bloomed gelatine powder; whisking to combine. Bring to boil. Remove and pour into measuring jug. Add layer by layer of lychee and assam boi jelly and chill for 4-5 hours. Unmould by pouring hot water over the mould.
Reminder: Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to email@example.com or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link to the Royal Selangor website.