Litchis Romanoff
Method
- Combine the litchis, cointreau, rind and the castor sugar in a large bowl, cover and refrigerate for an hour.
- Drain the litchis, reserving the juice. Puree about ΒΌ of the litchis with the reserved juice.
- Divide the remaining litchis among four glasses.
- Mix the cream and icing sugar in a bowl and then fold the litchi puree through the whipped cream.
- Spoon the mixture on the litchis and refrigerate until required.
Ingredients:
750 gms. deseeded litches
2 tbsp. Cointreau
1/4 tsp. orange rind, finely grated
1 tbsp. castor sugar
1/2 cup whipped cream
2 tbsp. icing sugar
750 gms. deseeded litches
2 tbsp. Cointreau
1/4 tsp. orange rind, finely grated
1 tbsp. castor sugar
1/2 cup whipped cream
2 tbsp. icing sugar
RECIPES BY REHANA KHAMBATY
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