LYCHEE PUDDING

      What would you do when you land up with a lot of fresh Lychees, devour the fresh juicy fruit as fresh as it is.  And as the days go by and a few batches still lying out in the refrigerator staring at me with wide red-eyes, the never ending plan of converting it into some recipe or the other, pops into my head.  Pudding?!!! Sorbet?!!! Or try a Rose & Lychee flavoured cake?!!!  Or go to the extent of converting it into Lychee Syrup??? Finally deciding to cook up an Old-fashioned Lychee Pudding made with puréed fresh Lychee, Gelatin and full cream Milk.  Can use Coconut Cream and Coconut Milk if you prefer a total Vegan version of Lychee Pudding.  This is a perfect dessert as it is rich, creamy and delicious. 

    The first time I tasted Lychee was during our first trip to Thailand in 2009.  Then it happened to be their National Tourism Week, and they handed a big packet of fresh Lychees to each passenger landing up at Swarnabhoomi International Airport at Bangkok.  We had all together 4 big packets of Lychees.  Though we had them in our hands, we were all busy getting our Entry Visa done and waiting for the Taxi.  Suddenly, an old lady pulled my hand. Alarmed and shocked at the same time, I turned to her... There beside me was a pleasant looking Old Lady, with a pleasant smile & beaming with pride, she said these Lychees are from Chiang Mai, enjoy them!!! Me with my wide smile thanked her and said I will surely eat them right away.  To the word, we gobbled up a whole packet of Lychees within no time.  They were so fresh, tasty, juicy and the Lychee flavour (my first acquaintance). Went back to the counter and got hold of two more packets. I still remember the day with all those evening twilight in Bangkok Airport waiting for our taxi to Pattaya, fresh Lychee and the sweet old lady. The whole stay I stored the Lychee in the hotel room refrigerator and had it heartily.  Even I bought back home a packet of Lychees, which we couldn't finish off. The reminiscence of these anecdotes, travel with me even after all these years, and I still relate Lychees to our trip to Thailand.

    This Lychee Pudding is truly a Tropical dish with a wonderful flavour of a Tropical fruit - Lychee.  Lychee Pudding recipe makes a rich, cool Lychee-flavoured dessert that comes together within minutes! Simply cook the pudding, chill it in the refrigerator until firm, and unmould for an elegant, sweet ending to any meal. For this Lychee Pudding, I have used freshly puréed Lychee & full cream milk with a few freshly sliced Lychee, which gives the needed texture to the Pudding.

     This is a simple Dessert recipe which can be incorporated into your Party menu within no time.  Also, this Lychee Pudding wasn't overly Sweet. Garnish the Lychee Pudding with fresh Lychee Slices or for a much-flavoured version serve it with a few Rose Petals. For an extravagant and rich dessert, serve this simple Lychee Pudding with Whipped Cream.  

 
Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours

HOW TO MAKE LYCHEE PUDDING

LYCHEE PUDDING

 

INGREDIENTS:

Fresh Lychee Purée- 3/4 Cup
Water - 1/2 Cup
Gelatin- 1 Teaspoon
Sugar - 1/4 cup
Full Cream Milk - 2 Cups (Thick)
Vanilla Essence - 1/2 Teaspoon
Corn Flour - 2 Teaspoon
Fresh Lychee Slices - a Few

METHOD:

• Purée the Lychee and keep it aside.
• Cut a few Lychees into small pieces and keep it aside.
• Boil 1/2 Cup of Water, add the Gelatin Powder and boil it on a low flame until well combined. Keep it aside.
• Mix Corn Flour along with few teaspoons of cold water/cold milk without any lumps and keep it aside.
• Pour in the Lychee purée & Milk in a wide bowl and boil it on a low flame stirring continuously for few minutes.
• Add Sugar to the above mix and cook on a low flame until Sugar dissolves.
• Add the dissolved Gelatin mix and cook for another few minutes, stirring continuously.
• Stir the ingredients well while you cook the mixture.
• This is to ensure that no lumps are formed in the Pudding.
• Pour in the Vanilla Extract(Optional) to the above mixture and mix well.
• Pour in the Corn Flour mixture and cook on a low flame, stirring continuously.
• Add in the freshly sliced Lychees and give a quick stir. 
• Cook the Lychee Pudding on a low flame, stirring continuously, for a few more minutes.
  
• Cook until the mixture thickens and slightly sticks to the ladle.
• Switch off the flame.
• Allow the Lychee Pudding to cool down.
• Pour it into the Pudding mould or any other serving bowl of your choice.
• Refrigerate the Lychee Pudding for about 4-5 Hours, or until you serve the dish.
• Serve the Lychee Pudding chilled.
• If you need to unmould, run a thin knife around the edge. Invert mould (or moulds) onto a serving plate. 

LYCHEE PUDDING

 

NOTES:

• I have used full cream Milk in this recipe.
• Can substitute Fresh Cream with Coconut Cream for a dairy free Lychee Pudding Recipe.
• Can substitute Gelatin with China Grass.
• I have used 1/4 Cup of Sugar in the recipe, adjust to suit your taste preference.
• Can use Vanilla Extract/Rum to flavour the dessert.
• Soft and tender fresh Lychee Slices tastes great when garnished in this Lychee Pudding.