Preserved cow eyes

Just kidding! These are not cow eyes. They are lychees in agar-agar jelly. My friend Grace makes the most amazing snacks and candy and she inspired me to make my own squidgy snacks.

Ingredients:
1 can of lychees
agar-agar

Drain the can of lychees over a sieve into a measuring cup. I measured 300 ml of syrup. My sachet with 25g agar-agar is sufficient for 3 kg jelly so I measured slightly less than 2.5 g agar-agar because I like my jellies wobbly.

Put the syrup in a pan and bring to a boil. Sprinkle in the agar-agar and whisk firmly for a minute or so. Turn off the hob and let it cool down for a few minutes.

I have a few small moulds that make bite-size jellies but they are to small to contain an entire lychee so I chopped up a few lychees and distributed them over the small moulds. Pour the agar-agar syrup into the moulds. I used a syringe because I am clumsy and I don’t want to make a mess of my kitchen.

Pour the remaining lychees and syrup in a bigger mould and leave everything to cool down.

The small jellies can simply be pressed from their moulds. The big jelly refused to come out so I used the following trick: Agar-agar jellies melt above 90 degrees Celsius. Boil some water, put the mould in boiling water until the sides of the jelly become soft. Put a plate over the mould and turn them over gently and confidently. Give the mould a shake.

You don’t have to make scary cow-eye-shaped jellies. Other shapes look less repulsive.

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