Ingredient:
Layer 1:
- 10 canned lychee fruit, cut with flowers style
- 5 red cherries, split 2 parts
- 1 packet gelatin powder white
- 100 grams sugar
- 500 cc water
- Moulds in sizes 24 cm
Layer 2:
- 300 gr canned lychee fruit that dibelender with 250 gr sugar water (from canned lychees)
- 500 cc lychee juice
- 50 grams sugar
- 3 packs of gelatin
- 4 egg whites
How to make:
- Arrange fruit lychees and cherries in the bottom of the mold in such a manner. Mix gelatin with sugar, and water. Stir and cook until boiling. Pour kecetakan earlier. Let somewhat frozen.
- Mix lychees (which is already in the blender) with lychee juice, sugar, and gelatin. Stir and cook until boiling.
- Beat the egg whites until stiff. Pour batter while stirring.
- Pour over lymph batter
- Allow it to freeze.
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