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| Main ingredients | Lychees, Gulkand, Gelatin, Egg whites, Honey, Whipped cream, Dried rose petals, Fresh mint sprigs |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 30-35 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 18-20 lychees, peeled and seeded
- 1½ teaspoons gulkand
- 1 tablespoon gelatin
- 2 egg whites
- 2 tablespoons honey
- 1 cup whipped cream
- Chopped lychee as required
- Crushed dried rose petals for dusting
- Fresh mint sprigs for garnish
- Lychee wedges for garnish
Method
- Take ¼ cup water in a bowl, sprinkle gelatin and set aside to bloom for 10 minutes.
- Put the lychees in a blender jar and blend to a fine paste. Strain this into a large bowl.
- Take egg whites in another bowl and beat with an electric beater till the mixture reaches soft peaks. Add honey and gulkand and continue to beat till well combined.
- Add whipped cream and fold in gently.
- Once the gelatin has bloomed, melt it in the microwave for 1 minute. Allow it to cool slightly. Transfer this into the blended lychees and mix well.
- Add lychee mixture to the egg mixture and fold in gently till well combined. Transfer this into a piping bag fitted with star nozzle.
- Put some chopped lychee into individual serving glasses, pipe out the mousse mixture over them.
- Dust crushed dried rose petals, garnish with mint sprigs and lychee wedge. Serve chilled.
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