Recipe

Hybiscus Flower Gelatine With Lychee Mousse Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 1 year, 4 months ago I used to have this for dessert at my Thai friends' homes. It is very delicious and beautiful when served in clear, individual cups. Prep:95m Cook:10m Servings:6	Tippystclai
	a fresh tropical light thai dessert

Lychees

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Ingredients

*Gelatine

1 oz dried hybiscus petals

2 leaves or 1/2 small packet unflavored gelatine powder

8 Tbsp granulated sugar

*Mousse

2 leaves or 1/2 small packet unflavored gelatine powder

14 oz lychhees, peeled and stones removed

5 oz whipping cream

1 medium egg white

*For final assembly and decoration

6 extra lychees, peeled and stones removed

2 1/2 oz piece of good quality sponge cake

Directions

* Gelatine:

Boil 9 oz water, then turn off heat.

Add hybiscus petalss and them cover pot for 10 minutes.

Strain petals and add sugar to liquid.

Heat gently, stirring until sugar is dissolved.

Add gelatine and stir until dissolved.

Divide into 6 ramekins or 6 small desssert cups.

Chill until set.

* Mousse:

Puree the 14 ounces of lychees.

Gently heat a few tablespoons of the lychees in a small saucepan.

Add the gelatine powder to the heated lychees and mix thoroughly.

Mix the heated lychee/gelatine with the remainder of the purreed lychees.

Set aside for 1 hour to let it partially set.

Whisk the cream until it forms soft peaks.

Whisk the egg white until peaks form.

Boil 5 Tbsp of sugar with 1 Tbsp of water until dissolved.

Whisk into egg white.

Fold whipped cream into lychee mixture, then fold into the meringue.

To assemble:

Roughly chop the remaining 6 lychees and cut the cake into small cubes.

Put 3 -4 cubes on top of the hybiscus gelatine and add a spoonful of chopped lychee.

Divide the mousse among the 6 individual cups.

CHill until set.

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Comments

jett2whit 1 year, 4 months ago said:
Sounds interesting......It must be good if you took the time to post.

elgab89 1 year, 4 months ago said:
This sounds wonderful! I had before hibiscus water in Mexico (they call it Jamaica flower) and it is delicious and so perfumed! I think it is a great complementary ingredient to lychees - I have to try your recipe. Got my 5, of course!

bluewaterandsand 1 year, 4 months ago said:
I agree, this is wonderful! Thanks Tippy!

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