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Ingredients
- 110g (1/2 cup) caster sugar
- 3 cups milk
- 250g blanched almonds
- 3 1/2 tsp gelatine powder
- 1 1/2 tsp Mymoune orange blossom water*
- 12 fresh lychees, peeled and seeded
- 1 ripe papaya, peeled and sliced into wedges
- 1 large orange, segmented
Method
For jelly, combine sugar, milk and almonds in a food processor and whiz
until smooth. Transfer to a saucepan and heat until hot but not boiling.
Remove and set aside for 30 minutes for flavours to develop. Strain through a
muslin-lined sieve and return to saucepan. Add gelatine and stir over low
heat until gelatine dissolves. Remove from heat and stir in orange blossom
water. Pour mixture into a lightly greased 26cm by 8cm bar cake tin and
refrigerate, covered, until set.
Combine lychees, papaya and orange segments in a bowl. Cut jelly into 24
cubes and scatter over fruit.
