How to make lychee crème
Ingredients:
1 can of lychee in syrup, drained, reserve syrup
1 cup lychee syrup
1 envelope unflavored gelatin
2 cups buco water
1 cup grated fresh buco meat
1 cup all purpose cream
¼ cup condensed milk
Procedure:
Dissolve gelatin in lychee syrup and buco water. Bring to a boil until gelatin has completely dissolved.
Pour in a rectangular or square mold. Chill in the refrigerator until set. Cut into cubes the set aside. Mix together lychee, grated buco meat and gelatin cubes.
In another bowl, combine all purpose cream and condensed milk.
Pour over lychee, buco and gelatin and mix well.
Chill before serve.
