Lychee Delight

Spring has arrived. I was feeling like treating my love one with....A fruiting, yet sugar coating treat. A spring-time delight! The unique flavour of lychee is delightful in this colourful and refreshing delight.

Here is the recipe as found in "Chinatown" by Ross Dodson.

Lychee Delight
750ml (26fl oz/3 cups) Lychee syrup, from tinned lychee
200g (7 3/4oz/1 cup) sugar
125g (4 1/2oz/1 cup) cornflour
1 teaspoon cream of tartar
pink food colouring
2 tablespoons icing sugar
2 tablespoons cornflour, extra

Line a 20x30x4cm (8x12x1 1/2in) baking win with plastic wrap.
bring the lychee syrup to boil in a large, heavy-based saucepan. Add sugar and stir until dissoved. Remove from the heat.
Combinine the cornflour, cream of tartar, and 250ml (9fl oz/1 cup) cold water in a bowl. Gradually add this to the syrup. Return the saucepan to medium heat and stir until the mixture boils. Reduce the heat to low and cook for 40 minutes, stirring freqently.
The mixture will thicken and become clear. add a couple of drops of food colouring and stir well. Pour the mixture into the tray and leave to set for 4-6 hours.
Combine the icing sugar and extra cornflour in a bowl. Before serving, cut the set mixture into 3-4cm (1 1/4-1 1/2in)squares and dip one side of the square into the icing sugar mixture.

Photo to follow at later stage.....