Eerie eyeball jelly

• blueberries↗100g g
• lychees↗425g can g

  in syrup, drained (use syrup for cocktail – see below)

• popping candy

  (optional)

• red and green jelly135g pack g

Step-by-step instructions

1. 1

   Insert a blueberry into the hole of each drained lychee to create spooky “eyes”. Place the lychee‑eyes into a jelly mold or pudding bowl (our was 1.2 L capacity and 18 cm base diameter). If desired, sprinkle them with popping candy.

2. 2

   Prepare the green jelly according to the package instructions, then pour enough into the mold so that the lychees remain at the bottom after setting (if you skip this step, the lychees will rise to the surface). Chill for 30 minutes or until the jelly is light. Keep the remaining jelly at room temperature.

3. 3

   Pour the remaining jelly into the mold and refrigerate for at least 2 hours until set.

4. 4

   Prepare the red jelly according to the package instructions, then pour it into the mold. Chill for at least 2‑3 hours or up to two days in advance. To serve, dip the outer part of the jelly mold into hot water for about 30 seconds, place a serving plate on top of the mold, quickly invert and gently shake the mold so the jelly releases onto the plate. Store in the refrigerator for up to two days.