Almond & Lychee Che Recipe
Chilled dessert soup with lychee – hibiscus jello, pink tapioca, lychee, jackfruit, almond – coconut milk, candied almond (vegan, GF)
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Ingredients
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Hibiscus Jello
Pink Tapioca
Dessert Components
Candied Almonds
Method
Hibiscus Jello
- 1
Prepare the Hibiscus Jello
In a saucepan, combine the dried hibiscus flowers and water. Bring to a boil and then reduce to a simmer for about 10 minutes.
- 2
Strain the Mixture
Remove from heat and strain the liquid to remove the hibiscus flowers. Return the liquid to the saucepan.
- 3
Add Agar-Agar
Sprinkle agar-agar powder into the liquid while stirring continuously. Bring the mixture to a boil again and boil for 2 minutes.
- 4
Sweeten and Set
Add maple syrup to the mixture, stir well, and pour into a mold. Let it cool at room temperature and then refrigerate until set.
Pink Tapioca
- 5
Cook the Tapioca Pearls
In a saucepan, bring 3 cups of water to a boil. Add the tapioca pearls and cook according to package instructions, usually about 15-20 minutes until translucent.
- 6
Rinse and Sweeten
Once cooked, drain the tapioca and rinse under cold water. In a separate bowl, mix the cooked tapioca with coconut milk and sugar.
Assemble the Dessert
- 7
Combine Ingredients
In a large bowl, combine the cooked pink tapioca, diced jackfruit, and canned lychee (drained).
- 8
Add Coconut Milk
Pour in additional coconut milk and maple syrup to taste. Mix well and chill in the refrigerator.
Candied Almonds
- 9
Prepare the Candied Almonds
In a skillet over medium heat, combine whole almonds, maple syrup, and a pinch of sea salt. Stir continuously until the almonds are coated and caramelized.
- 10
Cool and Set
Spread the candied almonds on a piece of parchment paper and allow to cool completely before breaking them apart.
