In my younger years, perfection meant a number to me. For example:
4 – was the dress size I strove to become and so I ran every morning, joined a gym and forced myself to eat oatmeal (although I hated it) for breakfast.
5 feet 5 inches was the height I thought was ideal for a size 4 – and so I took to wearing three inch heels everyday – even if they hurt like hell.
10 was the number of guitar pieces that I wanted to know by heart – so that I could at least say that I could confidently play a whole set if asked.
28 was the age I wanted to get married.
And so my search for perfection went…
As years passed and interestingly enough - I didn’t feel the expected joy when some of these numbers I met and I didn’t feel as bad as I expected to when many of the numbers I didn’t achieve. I’m not sure why – maybe I enjoyed the ride more than I did actually arriving at my destination.
And while I hate to admit it – I am still searching for perfection – although some of the things that mattered to me years ago – either I couldn’t care less about today, or have been adjusted to a more realistic number. And then also, other numbers have taken priority. You know what I mean?
That 4 dress size I so desperately wanted to achieve, well I’d be happy to fit into an 8 now!
I wear 2 inch heels instead of 3 now.
I’ve forgotten all the guitar pieces I know but no one ever asked me to play a full set anyway.
I did get married at 28!
And last night nothing pleased me more than to spend time with the Blog Monster as we searched for that 1 perfect lychee dessert.
This dessert is really called Lychee Perfection. It is a two layer jelly/mousse that is in my Grandmother’s cookbook. I have adapted it by the addition of rosewater to the top layer. Lychees are in season now and we are getting the most juicy and plump fruits you can imagine. This is one of the best ways to celebrate them. Don’t fret though if you can’t find fresh lychees – the canned ones are fine to use too.
- 1 envelope unflavoured powdered gelatin (7 grams)
- 2 tablespoons boiling water
- 1 can condensed milk (395 grams)
- 200 grams cream, whipped
- 1 envelope (7 grams) unflavoured powdered gelatin
- 2 tablespoons boiling water plus 1 cup boiling water
- 10 lychees peeled and chopped
- 1/2 cup sugar
- 1 tablespoon rosewater
- pinch of rose food colouring
- For the bottom layer, mix the boiling water and the gelatin in a container and set aside.
- In a double boiler, mix together the condensed milk and the gelatin mixture.
- Mix the gelatin mixture and continue cooking over the double boiler until the mixture thickens, around 5 minutes.
- Allow the condensed milk mixture to cool.
- Once the mixture has cooled, whip the cream until stiff peaks and fold the cream into the condensed milk mixture.
- Pour into individual glass containers and allow to set.
- For the top layer, mix the boiling water and the gelatin in a contained and set aside.
- Place the water, lychees, rosewater and sugar in a sauce pan. Add the gelatin and bring to a boil.
- Remove from heat, strain the liquid into a bowl and set the bowl over another bowl of iced water and allow to cool. As the mixture cools, add a tiny pinch of rose food colouring.
- Cut the lychees into pieces and place them over the cream jelly.
- Pour the rosewater mixture over the lychees and allow to set.