Ingredients Jump to Instructions ↓

  1. 14 oz (400g) can lychees, drained (juice reserved)

  2. 1 tbsp (15ml) ginger in syrup, drained and chopped

  3. 1 tbsp (15ml) syrup from the preserved ginger

  4. 2 tsp (10ml ) gelatine

  5. 1 1/4 cups (310ml) whipping cream, whipped

  6. 3 egg whites, beaten

Instructions Jump to Ingredients ↑

  1. Method :

  2. Chop most of the lychees with the ginger. Place gelatine in a heatproof bowl, add 3 tbsp (45ml) reserved lychee juice and dissolve over hot water.

  3. Lightly fold whipped cream into egg whites. Add lychee mixture, reserved ginger syrup and gelatine, stir gently until well combined.

  4. Pour into six individual bowls and refrigerate until set. Top with remaining fruit and rosettes of cream.

  5. Alternatively, the mixture can be set in a wetted ring mold and served whole, garnished with extra fruit and cream.


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