Lychee Gelatin Shot Food

LOOPY LIME AND LYCHEE GELATIN PARFAIT

Steps:

• Evenly divide the lychees cut-side down among 4 parfait glasses.
• Add the gelatin powder to a large measuring cup. Add 1/2 cup of boiling water and stir until the powder is dissolved. Stir in the lychee syrup and vodka. Pour over the prepared glasses and refrigerate until gelatin sets, about 2 hours.
• Meanwhile, whip the cream. In a large bowl add the heavy cream and whisk briskly until soft peaks form, then add the sugar and vanilla and continue to whisk until firm peaks form when the whisk is removed.
• Once the gelatin sets, top with whipped cream and a cherry for garnish.

LYCHEE MARTINI JELLO SHOTS

Steps:

• Pour juices into a saucepan and sprinkle with gelatin. Allow to soak for a minute or two.
• Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes). Remove from heat.
• Stir in the vodka and schnapps.
• Pour into a standard 1 lb loaf pan (about 9" x 5"). Refrigerate until fully set, several hours or overnight.
• To serve, cut into desired shapes. Garnish each jello shot with a few pieces of chopped lychee, if desired.

LYCHEE JELLO SHOT

Steps:

• In a medium bowl, combine the gelatin and the sugar.
• In a small saucepan, bring water to a boil.
• Add boiling water to the bowl and whisk vigorously to dissolve the gelatin.
• To the gelatin mixture, add 1 cup of lychee syrup, and rum and whisk again.
• Cut the lychees in half and place 1 half in each cup.
• Pour the gelatin mixture into the cups.
• Refrigerate until set.

LYCHEE SAGO

Steps:

• Gelatin to be soaked in cold water whilst water is being boiled.
• Dissolve the gelatin into the boiling water.
• Add lychee puree and set the mixture aside.
• After the mixture has cooled abit, add lemon juice.
• Divide the sago into 6 portions.
• Set the sago portions into shot glasses and add a whole lychee each.
• Top each shot glass with the prepared mixture.
• Cool and set in refridgerator.

LYCHEE MARTINI JELLO SHOTS

Steps:

• Pour juices into saucepan and sprinkle with gelatin, allow to soak for a minute or two.
• Heat over low heat, Stirring constantly until gelatin is fully disolved. (About 5 minutes) Remove from heat.
• Stir in vodka and peach schnapps.
• Pour into standard 1 lb loaf pan (9" x 5") Refrigerate until fully set.
• To serve, Cut into desired shape. Garnish with a few pieces of chopped lychee. Enjoy!