How to make it

  • * 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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Reviews & Comments 3

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    " It was excellent "
    bluewaterandsand ate it and said...
    I agree, this is wonderful! Thanks Tippy!
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    sounds interesting......It must be good if you took the time to post.
    Was this review helpful? Yes Flag

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