Lychee And Ginger Ice (kem Trai Vai Voi Gung) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 ounce: Lychees in heavy syrup,
1/2 ounce: Ginger root, peeled and
Grated,
2/3 cup: Water,
GARNISH
Fresh mint leaves,
Lychees,
Sponge ginger cookies --,
Optional,
Directions:
1. Put the lychees in a blender or food processor together with the
ginger and water, and process to a fine puree. Pour the mixture into
a 9-inch square baking pan and put into the freezer for 3 hours. 2.
Break the iced mixture into chunks and process again until slushy.
Return to the baking pan and freeze once more until solid. 3. Allow
the mixture to soften slightly (about 5 minutes) and scoop into 4
champane glasses or rice bowls. 4. Garnish with mint leaves,
lychees, and a cookie, if desired.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp
ginger and water, and process to a fine puree. Pour the mixture into
a 9-inch square baking pan and put into the freezer for 3 hours. 2.
Break the iced mixture into chunks and process again until slushy.
Return to the baking pan and freeze once more until solid. 3. Allow
the mixture to soften slightly (about 5 minutes) and scoop into 4
champane glasses or rice bowls. 4. Garnish with mint leaves,
lychees, and a cookie, if desired.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp