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PrintLYCHEE AND GINGER MOUSSE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Chop most of the lychees with ginger. Place gelatin in a heatproof bowl, add reserved lychee juice and dissolve over hot water.
- Lightly fold cream into egg whites. Add lychee mixture, reserved ginger syrup and gelatine, until well combined.
- Pour into six individual glasses and refrigerate until set. Top with remaining fruit and rosettes of cream.
- Alternatively, the mixture can be set in a wetted ring mould and served whole.
- Garnished with extra fruit and cream.
INGREDIENTS
- 750 gram canned lychees, drained
- 2 tablespoon ginger in syrup, drained and chopped
- 4 teaspoon gelatine
- 500 ml thickened cream, whipped
- 5 egg whites, beaten
7 comments for “Lychee and Ginger Mousse”
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