The konyakku jelly that we are familiar with are usually firm and bouncy but now that I know with the addition of some citrus juice, in this case - lemon juice, made the konyakku jelly softer in texture to the extend of something like jello. A fairly simple dessert to concoct and a crowd favourite.
Just make sure your Zespri Green Kiwifruit is slightly chunky to match up with the size of lychees and jelly cubes ;-) I reckon the new variety of Zespri Sun Gold would match up greatly too for a sweet and tangy sensation.
|Click on the recipe card above to view a larger version on my flickr album|
Thank you Zespri Malaysia for allowing me to post up these beautiful recipes. Selamat berpuasa ;-)