Kem Trai Vai Voi Gung- Lychee and Ginger Ice |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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Refreshing Vietnamese dessert. Cooking time is freezing time. Ingredients:
100 g lychees in heavy syrup |
15 g gingerroot, peeled and grated |
150 ml water |
mint leaf, for garnish |
lychees, for garnish |
Directions:
1. Put the lychees in a blender or food processor together with the ginger and water. Process to a fine puree.
2. Pour the mixture into a 23cm square baking tin and put into the freezer for 3 hours.
3. Break the iced mixture into chunks and process again until slushy.
4. Return to the baking tin and freeze once more until solid.
5. Allow the mixture to soften lightly (about 5 minutes) and scoop into 4 champagne glasses or rice bowls.
6. Garnish with mint leaves and lychees.
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