Lychee Lush Slice

Procedure

1. 1
   Combine the crushed graham crackers and melted butter in a bowl, stirring until the mixture resembles wet sand.
2. 2
   Press the crust firmly into the bottom of an 8x8 inch square glass dish and chill in the freezer for 15 minutes to set.
3. 3
   In a large bowl, whip the chilled all-purpose cream until doubled in volume, then gently fold in the condensed milk until smooth.
4. 4
   Pour the cream mixture over the chilled crust, smoothing the top with a spatula, and return to the refrigerator for 30 minutes.
5. 5
   Arrange the drained lychees evenly across the top of the cream layer, pressing them down slightly so they stay in place.
6. 6
   In a small pot, combine 400mL of water, the reserved lychee syrup (about 100mL), 50g of sugar, and 25g of Menu Magic Jelly Red
7. 7
   Stir until the powder is fully dissolved, then bring the mixture to a boil over medium heat.
8. 8
   Remove the pot from the heat and let the liquid cool slightly for 5 minutes (it should still be liquid but not boiling hot to avoid melting the cream).
9. 9
   Carefully pour the red jelly mixture over the lychees, using the back of a spoon to break the fall of the liquid.
10. 10
    Refrigerate the entire dish for at least 4 hours, or overnight, until all layers are completely firm.
11. 11
    Slice into squares using a warm knife for clean edges and serve cold.