4 Serves
62 Mins
In a small bowl, sprinkle the gelatin powder over a small amount of cold water and let it bloom for 5 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
155 µg / 400 µgCalcium
295 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
212 mg / 420 mgPhosphorus
277 mg / 1,250 mgPotassium
1565 mg / 4,700 mgSodium
322 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
8 g / 28 gSugar
60 g / 50 gSaturated Fat
28 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
In a small saucepan, combine the heavy cream and sugar, heating over medium heat until the sugar dissolves completely.
Remove the mixture from the heat and stir in the bloomed gelatin until fully dissolved, then whisk in the rose water.
Divide the mixture into ramekins and top with fresh lychees, then refrigerate until set.
1
g27
g0
g
Italian