1 x lemongrass stalk, cut into short lengths Handful mint leaves 4 x sheet gelatine, soaking in 570ml water Zest and juice of 2 limes 3 tbsp caster sugar 4 tbsp ginger, lemongrass or elderflower cordial 3 x lychees, cut into segments 150ml double cream 4 tbsp coconut milk 1 tbsp liquid honey Lemon or lime juice, to taste 3 x lychees ¼ x pineapple, peeled and diced ½ x mango, peeled and diced 2 x passion fruit 1 tbsp pomegranate seeds 2 tbsp coriander leaves, chopped
Preparation
For the Jelly: Bash the pieces of lemongrass with a rolling pin to bruise them, then put them into a saucepan with 6 of the mint leaves and 200ml water. Simmer gently for 15 minutes, or until the liquid has reduced by about half. Strain the hot lemongrass-flavoured liquid through a sieve into a large measuring jug and add the gelatine. Stir in the lime zest, lime juice and sugar into the lemongrass liquid. Add the cordial, then pour in enough water to bring the level up to 700ml. Add the lychees to the bottom of four serving glasses. Pour the jelly on top, then transfer to the fridge to chill and set. This will take about 3 hours.
For the topping: Mix together the double cream, coconut milk, honey and lime juice. Pour this over the cut fruit. To serve, spoon on top of the chilled, set jellies.
