September 24, 2017
Snacks, Alcohol, Appetizers,
Thai, Vietnamese, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Brunch, Christmas, Entertaining, Ladies Luncheon, New Years, Summer, Refrigerator, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Herbs more
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"These aren't those ribald shots from your college days. Oh, no! These are the grown up version - sophisticated even - but still pack a punch! How pretty on a white ceramic tasting spoon??? Lychees come pitted and canned in syrup (juice). They and the Agar Agar powder can be found in your Asian market or online. From the Moonberry blog."
Mix agar-agar powder and lychee juice into a saucepan, heat to a gentle simmer until the agar-agar powder is dissolved. In a separate bowl, mix vodka and Cointreau. Add the agar-agar and lychee mixture and stir to combine. Pour into a 6x6 inch square mold and let set in refrigerator for at least 4 hours or overnight.
To serve, cut into 1.5″ x 1.5″ cubes and garnish with chopped lychee and basil chiffonade. You can make it a tad fancier with some edible gold leaf on top of all. This recipe yields 16 cubes.
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