Lychees with buttermilk pudding and raspberries
1 cup castor sugar
1/3 cup pouring cream
1 tbsp powdered gelatine
1 tsp vanilla extract
18 fresh lychees, peeled and de-seeded
80g pistachio nuts, coarsely chopped
For puddings, combine buttermilk, sugar and cream in a medium saucepan and cook over low heat, stirring until sugar dissolves; do not boil. Remove from heat. Place one tablespoon of hot water in a small cup, sprinkle gelatine over then stand in a saucepan of simmering water and stir until gelatine dissolves. Pour dissolved gelatine into buttermilk mixture and stir well to combine. Add vanilla and stir well. Pour buttermilk mixture evenly between six serving glasses, cover and refrigerate until set.
To serve, top each pudding with three lychees and a few raspberries. Sprinkle with pistachios.