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Trying to fix the mess of recipes saved in the pc for years, I rediscovered many really interesting recipes to try and this Lychees Mousse is one of them. This Lychee dessert is simple but really yummy. Personally I love lychees to death, both fresh and canned, I have eaten them since I was a child and during the winter holidays they are a must at home.
Lychees Mousse is a creamy and velvety dessert. It is not overly sweet, with an intense but at the same time delicate taste, it’s a truly perfect end to a meal and it’s so good that you will never want it to end!
What are Litchi
Lychees are small fruits also called China Cherry. In fact, they come from China and Southeast Eastern countries. The peel is pink / red, while the pulp is white, translucent, juicy and very sweet. They are fruits rich in vitamin C, about 9 are enough to cover the daily requirement, they have a very low kcal value per 100 g, about 55/60 kcal. They also contain a high percentage of copper, phosphorus and potassium. They are rich in polyphenols and completely cholesterol free! In fact, it is not surprising that they are one of the ingredients that fall within Chinese medicine.
The fruit is consumed normally but is also used for the preparation of various lychee desserts such as this Lychees Mousse, but also to prepare sorbets and fruit salads. Both fruit and juice are used for the preparation of various cocktails.
How to Make Lychees Mousse
As mentioned a little while ago, prepare Lychee Mousse it’s really simple, especially since the recipe requires the use of canned fruits, so you can save a lot of time by not having to peel the fruits, but if you want to use fresh ones it’s fine. To make the mousse solid I used isinglass but you can replace its quantity with agar agar. The recipe I found didn’t include a layer of gelatin on the surface but since there was a lot of juice I wanted to give it an extra touch to accentuate the flavor.
I put the mousses mixture in metal mold but you can use every type that is suitable for the purpose. When it’s time to unmold them, heat some water and wet a cloth and wrap it around the mold, to be able to unmold it. Alternatively, you can place a plate on the mold, turn it upside down and quickly pass it under slightly warm running water. Shake a little and you will have turned out the mousse! But let’s go to the recipe!
- 570 g Lychees canned
- 30 g Caster Sugar
- 200 ml Fresh Cream whipping
- 10 g Isinglass
- 15 ml Sake Mirin
- Take two bowls, one larger than the other. In the larger one, put a stick of ice and then put the smaller bowl in it. Pour the cream into the bowl and whip until firm. Keep it in the fridge.
- Drain the lychees, keeping the liquid aside.
- Soak 2 g of isinglass in cold water.
- Measure 100 ml of Lychee liquid and heat it in a saucepan as soon as it comes to a boil, turn off squeeze and then dissolve the 2 g of isinglass inside.
- Grease the molds with butter or spray and pour 30 ml of liquid into each mold and let it solidify.
- Soak the remaining 8 g of isinglass.
- Blend the lychees and put them in a saucepan with the sugar. Turn on medium heat and melt the sugar, when it comes to a boil add the sake. Cook for a few more minutes, stirring.
- Squeeze the isinglass and add it to the mixture, mix well and let it cool for 15 minutes or until it is at room temperature.
- Take the cream and add the Litchi mixture a little at a time. Once perfectly blended, portion the mousse into 3 or 4 molds and put it back in the fridge for at least 3 – 4 hours.
- To unmold the mousses, immerse them in hot water for 5 seconds and then turn them over on a plate and shake slightly and the mousse will come off or use a cloth soaked in hot water and place it on the bottom for a few seconds and unmold.
- Serve garnished with some fresh Lychees.