Orange lychee jelly

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Remove lychee from the bowl. Remove stone from the flesh. Peel 2 oranges so that the white skin is completely removed. Remove the fillets from the parting skins. Collect the juice.

2. 2

   Squeeze the remaining oranges. Measure out 300 ml of juice. Soak gelatine in plenty of cold water. Heat 100 ml water and sugar lukewarm. Squeeze gelatine vigorously and dissolve in it. Stir into the orange juice.

3. 3

   Fill lychees and orange filets into glasses. Pour in the juice and chill for about 2 hours. Before serving, pour 2 tablespoons of aperol on each. Decorate with orange slices and peel.