500ml lychee juice
1 sachet vegetarian gelatine powder (8g)
¼ cup water
1 punnet blueberries
In a small pot mix vegetarian gelatine with cold water until dissolved. Place the saucepan on medium heat and pour in lychee juice. Whisk gelatine mixture and lychee juice until it begins to steam. Remove from the heat.
Place lychees and blueberries into moulds. Fill cups with jelly mixture.
Place in the refrigerator to set.