Kem Trai Vai Voi Gung Lychee And Ginger Ice Food

KEM TRAI VAI VOI GUNG- LYCHEE AND GINGER ICE

Steps:

• Put the lychees in a blender or food processor together with the ginger and water. Process to a fine puree.
• Pour the mixture into a 23cm square baking tin and put into the freezer for 3 hours.
• Break the iced mixture into chunks and process again until slushy.
• Return to the baking tin and freeze once more until solid.
• Allow the mixture to soften lightly (about 5 minutes) and scoop into 4 champagne glasses or rice bowls.
• Garnish with mint leaves and lychees.

LYCHEE GINGER ICE

Steps:

• Puree lychees with 1/4 cup syrup in a food processor or blender until smooth. Transfer to a sieve set over a bowl; stir and press on solids to drain as much liquid as possible. (You should have about 1 cup.) Discard solids and refrigerate juice until cold, at least 1 hour; juice can be made up to 3 days ahead.
• Bring remaining syrup and ginger to a boil in a small saucepan over high heat. Reduce heat and simmer 3 minutes. Let cool to room temperature, strain, and discard ginger. Refrigerate syrup at least 1 hour; syrup can be made up to 3 days ahead.
• Pulse ice, 2 cups at a time, in food processor. Transfer to a freezer bag and freeze at least 30 minutes and up to 1 day.
• Stir together lychee juice and ginger syrup. Break ice in bag into small pieces with the bottom of a heavy skillet. Pulse ice, 2 cups at a time, in processor to the texture of shaved ice. Divide ice and lychee mixture evenly among bowls and top with liqueur. Serve with cookies.