When I red this post I couldn’t just ignore these flavors combo playing around in my head, and the fact that the temperature here keeps rising and rising, makes the need of refreshing dessert becomes inevitable.
The only adjustment that I did, was to exclude the rose scent because I want the lychee taste to be dominat, and instead of creme supreme, I choose to prepare it with milk sauce or the dutch call it “licht vla”
For the Jello recipe you can check out Vi’s site, below you’ll find the milk sauce recipe.
150 ml condensed milk
150 ml milk
100 ml lychee syrup
1 tbs corn flour
- Make paste first the corn flour with a tablespoon of milk, set aside
- Mix the condensed milk and milk together on low heat until incorporated, add the corn flour paste and lychee syrup.
- Bring it to boil