INGREDIENTS
3 Zespri Green Kiwifruit
1 can lychees in syrup, well chilled
1 can lychees in syrup, well chilled
KONYAKKU JELLY
1 packet konyakku jelly granules
250 g sugar (to taste)
900 ml water
60 ml freshly squeezed lemon juice
Grated rind of 1 lemon
1 packet konyakku jelly granules
250 g sugar (to taste)
900 ml water
60 ml freshly squeezed lemon juice
Grated rind of 1 lemon
METHOD
- Boil water in a medium size saucepan.
- Combine konyakku jelly granules and sugar in a small bowl. Stir this into the water and simmer until granules are completely dissolved.
- Take pan off the heat and stir in lemon juice and grated rind. Pour jelly into a shallow dish and leave to set. Chill well and cut jelly into 2 cm cubes.
- Close to serving time, peel kiwifruit, cut into quarters lengthwise and slice 1 cm thick. Combine with the lychees in syrup and jelly. Serve well chilled.
Developed exclusively for Zespri by popular Malaysian chef Rohani Jelani
