Lychee, ginger and lemongrass jellies

1.Combine lemongrass, ginger, half the lychees and 1 litre water in a saucepan over medium-high heat, bring to the boil, then reduce heat and simmer until reduced to 2½ cups (about 45 minutes), then strain into a clean pan, discarding solids.

2.Add sugar to infused liquid, stir over medium heat until sugar dissolves, then bring to the boil and cook for 2 minutes. Remove from heat, squeeze excess water from gelatine, add to pan and stir until gelatine dissolves. Add ginger wine and stir to combine, then pour into six 1/3 cup-capacity fluted moulds and refrigerate until set (about 4 hours).

3.To serve, dip jelly moulds briefly in hot water and turn onto plates. Combine pineapple, remaining lychees and mint leaves in a bowl and serve alongside jellies.