My daughters have this habit of cooking something — anything — when they’re stressed out. It’s final exams week and moods are volatile. On Saturday evening, Alex de-stressed by cooking a cheese omelet. Well, Sunday morning, actually because it was after midnight already. And, on Sunday evening, Sam made a gelatin dessert that she called jellyfish jelly. Two layers of gelatin, blue underneath and clear on top, with whole lychees visible through the transparent gelatin — like jellyfish swimming in the sea.
A few weeks ago, out of nowhere, Sam started talking about getting jellyfish for pets. In an aquarium. I told her that was illegal. No, she said, miniature jellyfish are sold as aquarium pets. I don’t know about that so I didn’t argue.
I must admit that watching the graceful movements of miniature jellyfish through a glass aquarium would be a mesmerizing sight. But, still… jellyfish don’t have a particularly long life span and considering how depressed Sam gets over the death of a pet, I’m not so sure about jellyfish in a aquarium — if that is even legal. But her jellyfish jelly is not only legal — it is delicious.
- 2 90-grams packs unflavored sweetened clear gelatin
- 1 can lychees
- Prepare four bowls or ramekins.
- Empty the contents of the gelatin packets into a pan.
- Check the gelatin package how much liquid is needed and measure the lychee syrup from the can. If you don’t have enough lychee syrup, add water to come up with the necessary amount of liquid.
- Stir to dissolve the gelatin granules then heat just until simmering.
- Divide the gelatin mixture into two portions. Tint one portion with a few drops of blue food color and add a few tablespoonfuls of milk.
- Place four or five lychees in each bowl or ramekin. Cover with the clear gelatin mixture. When the top starts to set (takes a few minutes at most), pour in the blue gelatin mixture (note that if the blue gelatin mixture starts to set in the meantime, you can reheat it gently to turn it into liquid again).
- Cool then chill the gelatin.
- To serve, loosen the sides then invert the jellyfish jelly onto plates.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.