Lychee Mousse
Ingredients
1 can (400g) lychees in syrup
2 tbsp Caster Sugar
1 ½ tsp Gelatine Powder
2 tsp lemon juice
2 tsp syrup from the can of Lychees
150ml Double cream
1 egg white
Cooking Steps
Step 1
Drain the Lychees and save some syrup. Use a blender or food processor to process Lychees into smooth puree. *Note: Today I had 240ml puree from 1 can.
Step 2
Combine Lemon Juice and Syrup from the can of Lychees in a small bowl, add Gelatine Powder, and dissolve Gelatine over hot water. You may wish to microwave it.
Add the Gelatine mixture to the pureed Lychees and mix well until well blended. Leave it in the fridge while you are preparing Cream and Egg White.
Step 3
Whip Cream and Egg White separately. Add whipped Cream to the Lychee mixture which should be starting to thicken, and mix well, then fold in Egg White.
Step 4
Pour the mixture into 4 serving glasses and leave them in the fridge until set.