Lychee And Ginger Mousse Recipe
Ingredients
14 oz (400 g) can lychees, drained (juice reserved)
1 tbsp (15 ml) ginger in syrup, drained and chopped
1 tbsp (15 ml) syrup from the preserved ginger
2 tsp (10 ml) gelatine
1 1/4 cups (310 ml) whipping cream, whipped
3 egg whites, beaten
Directions
1 Chop most of the lychees with the ginger. Place gelatine in a heatproof bowl, add 3 tbsp (45 ml) reserved lychee juice and dissolve over hot water.
2 Lightly fold whipped cream into egg whites. Add lychee mixture, reserved ginger syrup and gelatine, stir gently until well combined.
3 Pour into six individual bowls and refrigerate until set. Top with remaining fruit and rosettes of cream.
4 Alternatively, the mixture can be set in a wetted ring mold and served whole, garnished with extra fruit and cream.
2 Lightly fold whipped cream into egg whites. Add lychee mixture, reserved ginger syrup and gelatine, stir gently until well combined.
3 Pour into six individual bowls and refrigerate until set. Top with remaining fruit and rosettes of cream.
4 Alternatively, the mixture can be set in a wetted ring mold and served whole, garnished with extra fruit and cream.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
