Monin Lychee Syrup
Monin Lychee Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.Background
Despite the lychees rough and uninviting appearance upon first viewing, underneath the skin resides a pearly white flesh which delivers a sweet, floral and melon-like taste which is hard to resist. These qualities are present in Monin Lychee Syrup, a delicious tonic which can be used to add this exotic fruit flavour to a wide assortment of drinks and desserts.
Although nobody knows the specific time period when the lychee first originated, the fruit has been cultivated in China for over 2,000 years. It began life in a subtropical area of Southern China, growing among the mountain forests. Lychee trees also started to emerge in the low elevations of Southern China, which is likely due to the fruit or seeds washing down from the mountain rivers, or because they were transported by birds. As a further example of how Southern China is a great place for the fruit to prosper, Guangdong, known as The Kingdom of Lychee, features a grove that has produced lychee continuously for over 2,000 years.
The Western world first got a taste of lychee not in physical from, but from a reference in a 16th century book by Juan González de Mendoza. The book, The History of the Great and Mighty Kingdom of China and the Situation Thereof, gave the fruit a glowing review. Yet it took nearly 200 years later, in 1775, for the fruit to actually touch down in the West when it reached Jamaica. Over the years, the lychee tree would be cultivated in South Africa, the Mediterranean and Hawaii. Speaking of Hawaii, it was from here where the fruit would eventually reach Florida in the late 19th century. Its arrival and eventual cultivation in Florida played a big part from a commercial point of view for the lychee, and its global popularity has had an upward trajectory since this period.
Perhaps unsurprisingly, China is the biggest producer of lychee in the world. But even going back to the early 1980s, the cultivation of the fruit was relatively small in the country. It was largely grown by individual farms, where it would be sold at local markets and used as a means of self-consumption. Thanks to the implementation of a market economy in China and a rural reform, lychee production exploded in volume from the mid-80s and through the 90s. The cultivation of the fruit mainly resides in Asian countries like the aforementioned China, Taiwan, Thailand and India. However, Madagascar, Australia and the United States are also among the biggest producers of lychee.
Raspberry Jelly and Lychee Cream
There are numerous reasons why jelly and cream is a popular combination. There is the nostalgia attached to the pairing. Its really easy dessert to prepare. And above all else, it is a scrumptious blend of flavours. At least, thats certainly the case with this particular recipe. You have a fruity and refreshing raspberry jelly, and this is perfectly complimented by a fluffy and luscious lychee-flavoured whipped cream.
What you will need:
- In a pan, place the water, caster sugar and 150g of the raspberries. Heat the ingredients until the sugar dissolves, and then stir everything together until the raspberries start to break down. Take off the heat, pour the mixture into a blender, and whizz up until a smooth consistency is created. In addition, remove the pips by straining the raspberry mixture through a fine sieve.
- Soak the gelatine leaves in a bowl of cold water until theyve softened. Once they have, remove from the bowl and squeeze the gelatine to remove any excess water. Now stir the gelatine into the raspberry mixture.
-In a suitable tin, create a layer with the remaining raspberries, and then spoon over the raspberry mixture. Place the tin in the fridge for approximately one hour, allowing for the jelly to almost set. Bring out the fridge, add another layer of raspberries and the raspberry mixture, and let it chill for a further hour. Continue this process until all of the raspberries and mixture are used up. Place back in the fridge to chill overnight to ensure it completely sets.
- When youre ready to serve the jelly, its time to prepare the cream. With a whipped cream dispenser at hand, pour the Monin Lychee Syrup and fresh cream into the dispenser. Dont forget to fasten a cream charger onto the dispenser, and then shake the device for a few seconds. With everything ready, slice a portion of the raspberry jelly, add a hearty amount of the Lychee whipped cream, and enjoy.