Post by Mrs. M on May 3, 2002 13:56:45 GMT -6
Mrs. M's Special Recipes...
Cheery Lychees
Notes from Mrs. M
many people ask me to do a recipe for a Chinese dessert. This a particular favourite of mine that I serve in my restaurant. It so simple to make as well, and so yummy!
Ingredients
1 can (20 ounces or 565 g) whole pealed lychees
2 ounces (60 g) of preserved candied cherries
6 ounces (170 g) of semi sweet baking chocolate
1 tablespoon (15 mL) vegetable shortening
Method:
1) Drain lychees. spread round side up between several layers of paper toweling. Let stand until dry, about 1 hour.
2) Cut cherries into slivers or tiny pieces. carefully stuff the cherries inside the cavities of the lychees
3) Combine chocolate and shortening in a small sauce-pan or in top of a double boiler over boiling water. cook over low heat, stirring constantly. When chocolate melts, remove from the heat and cool slightly.
4) Dip each stuffed lychee in the melted chocolate, coating them completely. Carefully lift the lychees out of the chocolate and place round side up on wax paper. When finished dipping the lychees drizzle remaining chocolate over them and make nice patterns
5) Refrigerate until cold
Plaigerised from:
abe.www.ecn.purdue.edu/~agenhtml/agenmc/china/cfood.html
From the website:
This recipe comes from a very good chinese cookbook written in english.
I highly recommend the
Chinese Cooking Class Cookbook
By the editors of Consumer Guide
published by Beekman House New York
Cheery Lychees
Notes from Mrs. M
many people ask me to do a recipe for a Chinese dessert. This a particular favourite of mine that I serve in my restaurant. It so simple to make as well, and so yummy!
Ingredients
1 can (20 ounces or 565 g) whole pealed lychees
2 ounces (60 g) of preserved candied cherries
6 ounces (170 g) of semi sweet baking chocolate
1 tablespoon (15 mL) vegetable shortening
Method:
1) Drain lychees. spread round side up between several layers of paper toweling. Let stand until dry, about 1 hour.
2) Cut cherries into slivers or tiny pieces. carefully stuff the cherries inside the cavities of the lychees
3) Combine chocolate and shortening in a small sauce-pan or in top of a double boiler over boiling water. cook over low heat, stirring constantly. When chocolate melts, remove from the heat and cool slightly.
4) Dip each stuffed lychee in the melted chocolate, coating them completely. Carefully lift the lychees out of the chocolate and place round side up on wax paper. When finished dipping the lychees drizzle remaining chocolate over them and make nice patterns
5) Refrigerate until cold
Plaigerised from:
abe.www.ecn.purdue.edu/~agenhtml/agenmc/china/cfood.html
From the website:
This recipe comes from a very good chinese cookbook written in english.
I highly recommend the
Chinese Cooking Class Cookbook
By the editors of Consumer Guide
published by Beekman House New York