Name: Lychee Mousse
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 can 398 ml lychees, drained; 1 1/2 teaspoons (7.5 ml) gelatin; 1/4 cup (60 ml) cold water; 3 egg whites; 1/4 cup (60 ml) maple syrup; 1/4 cup (60 ml) 35% cream; Kiwi wedges for garnish; Mint leaves for garnish

Ingredients

- 1 can 398 ml lychees, drained
- 1 1/2 teaspoons (7.5 ml) gelatin
- 1/4 cup (60 ml) cold water
- 3 egg whites
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) 35% cream
- Kiwi wedges for garnish
- Mint leaves for garnish

Preparation

- In a blender, purée the lychees. Strain through a fine sieve. Set the smooth purée aside.
- In a bowl, combine the gelatin and cold water. Allow to bloom, then melt in the microwave. Add the gelatin to the lychee purée. Set aside.
- In a bowl, whip the egg whites until soft peaks form. Add the maple syrup and whip until stiff peaks form.
- In another bowl, whip the cream.
- Fold the whipped cream and egg whites into the lychee mixture. Pour into dessert cups and allow to set in the refrigerator for about 4 hours. Garnish each serving with a kiwi wedge and a mint leaf.

Lychee Mousse

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Ingredients

Preparation

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