Indian Cooking Recipe : Litchi Mousse
450 g litchi
130 ml double cream
90 g castor sugar
15 g gelatine
2 tbsp castor sugar
juice of ½ lemon
2 tbsp water
For garnish :
115 ml - 125 ml double cream
castor sugar to sweeten
Slice the litchis, add castor sugar and stew them over a slow fire, until soft
and pulpy. Strain and cool.
Whisk eggs and sugar together in a basin over hot water.
Continue beating until the mixture is thick enough to hold its shape.
Soak the gelatine in lemon juice and water and dissolve it over gentle heat.
Lightly whip the cream until it is exactly the same consistency as the egg and
To the egg mixture add half of the litchi puree, gelatine and cream and fold
together quickly but lightly.
Stir the mixture over ice until it begins to thicken, then pour it into a glass
Let it set in a refrigerate before serving, spoon the remaining puree over the
Whip and sweeten extra cream and pipe it in a lattice over the top.